OK, I know about waiting 72 hours for yeast to take off, but I've made a lot of beer and just about everyone of them has started chugging away somewhere between 6 and 15 hours.
Yesterday I brewed, cooled and pitched my yeast. It was washed yeast, no starter so I can't be certain it was OK, but I did nothing different with it and would not expect a problem. It had sat in the fridge for 8 weeks; I know I'm pushing it at that with not making a starter, but I've not had issues before with yeast kept that long.
I actually pitched twice as much as normal. I'm not sure why, I just decided I needed more.
It is now 30 hours (2X my normal max) and there is still no sign of activity.
The yeast is Thames Valley II, and has a recommended temp range of 60 to 70 F. I'm wondering if I pitched it too cold. Both the fermenter temp strip and the water in the swamp cooler were at 60 F earlier this afternoon (they could have been a degree or 2 cooler over night). I've thrown in a heater and the water is now at 65 F.
Would it be reasonable to assume it was just too cold for the yeast. I guess I'll know by tomorrow morning.
If nothing happens by late tomorrow, I guess I toss in a pack of Notty or S-04 that I've had in the fridge for a couple of years waiting for such an emergency.
It's an American IPA, OG 1.065. Wanted to ferment cool to minimize esters since this is not an American yeast.
Yesterday I brewed, cooled and pitched my yeast. It was washed yeast, no starter so I can't be certain it was OK, but I did nothing different with it and would not expect a problem. It had sat in the fridge for 8 weeks; I know I'm pushing it at that with not making a starter, but I've not had issues before with yeast kept that long.
I actually pitched twice as much as normal. I'm not sure why, I just decided I needed more.
It is now 30 hours (2X my normal max) and there is still no sign of activity.
The yeast is Thames Valley II, and has a recommended temp range of 60 to 70 F. I'm wondering if I pitched it too cold. Both the fermenter temp strip and the water in the swamp cooler were at 60 F earlier this afternoon (they could have been a degree or 2 cooler over night). I've thrown in a heater and the water is now at 65 F.
Would it be reasonable to assume it was just too cold for the yeast. I guess I'll know by tomorrow morning.
If nothing happens by late tomorrow, I guess I toss in a pack of Notty or S-04 that I've had in the fridge for a couple of years waiting for such an emergency.
It's an American IPA, OG 1.065. Wanted to ferment cool to minimize esters since this is not an American yeast.