I pitched a Diamond starter into a lager around 34 hours ago, and I put the keg in the fridge at 60 degrees with a spunding valve on it. No sign of pressure yet. Seems really slow. I believe the wort was between 80 and 90 when I pitched, and the starter was definitely at about 75.
Last time, I used 34/70, and it was much friskier, but I fermented it warmer, too. About 68.
What's a good amount of time to give a batch before coming to the rescue with more yeast? I was thinking I might use the clever method someone here came up with for adding gelatin: rehydrated dry yeast, a syringe, a tube, and a disconnect.
Last time, I used 34/70, and it was much friskier, but I fermented it warmer, too. About 68.
What's a good amount of time to give a batch before coming to the rescue with more yeast? I was thinking I might use the clever method someone here came up with for adding gelatin: rehydrated dry yeast, a syringe, a tube, and a disconnect.