I've read a lot of threads on it taking a while for fermentation to start. But this seems abnormal.
I've checked it periodically since brew day which will be a week ago tomorrow. The recipe is a Newcastle clone from AHS. I used WLP005 but didn't make a starter (I was in a hurry - a mistake I'm not planning to replicate).
I haven't seen any visible signs of fermentation and I'm not just talking about the airlock. The surface is nearly clear. After the initial bubbles from aeration dissipated there has only been very small amounts of activity on the surface - nothing like what I've experienced as a active and healthy fermentation.
Another issue I've had with this batch is a very small mold growth on the surface (yes it was actually mold) about the size of a pencil. With some patience and my magical abilities I fished it out with a sanitized racking cane. I'm not too worried about that - just mentioning it as a possible symptom of low yeast growth / health.
Since brew day it's been at a temp controlled 67F (temp probe stuck to side of carboy and insulated with bubble wrap). Yesterday, I moved it out of the freezer to warm it up a bit - basement is about 68F ambient - no change.
I'm not freaked out, just curious. And sorry for the wordy post - just wanted to supply adequate information.
Any advice?
I've checked it periodically since brew day which will be a week ago tomorrow. The recipe is a Newcastle clone from AHS. I used WLP005 but didn't make a starter (I was in a hurry - a mistake I'm not planning to replicate).
I haven't seen any visible signs of fermentation and I'm not just talking about the airlock. The surface is nearly clear. After the initial bubbles from aeration dissipated there has only been very small amounts of activity on the surface - nothing like what I've experienced as a active and healthy fermentation.
Another issue I've had with this batch is a very small mold growth on the surface (yes it was actually mold) about the size of a pencil. With some patience and my magical abilities I fished it out with a sanitized racking cane. I'm not too worried about that - just mentioning it as a possible symptom of low yeast growth / health.
Since brew day it's been at a temp controlled 67F (temp probe stuck to side of carboy and insulated with bubble wrap). Yesterday, I moved it out of the freezer to warm it up a bit - basement is about 68F ambient - no change.
I'm not freaked out, just curious. And sorry for the wordy post - just wanted to supply adequate information.
Any advice?