First time using Roeselare.
I pitched two smack packs of Wyeast Roeselare blend into 4.5 gallons of a 1030 beer (OG was 1067 and primary fermentation was done with Wyeast 1056). Didn't do a starter for the Roeselare.
I am seeing zero activity after almost five days. No airlock activity, nothing. I know this yeast needs 6+ months to finish out. But is it this normal to see no activity at all now?
Regarding temperature, I know Roeselare has a temp range of 65-85F. Batch was 68 when I pitched in the Roeselare (which I had at that temp too). I have gradually raised the temp into the upper range over this five day period (fermwrap on glass carboy). My thinking is to give the lacto in there the warmer temp it likes. Any thoughts on this approach?
Sent from my iPhone using Home Brew
I pitched two smack packs of Wyeast Roeselare blend into 4.5 gallons of a 1030 beer (OG was 1067 and primary fermentation was done with Wyeast 1056). Didn't do a starter for the Roeselare.
I am seeing zero activity after almost five days. No airlock activity, nothing. I know this yeast needs 6+ months to finish out. But is it this normal to see no activity at all now?
Regarding temperature, I know Roeselare has a temp range of 65-85F. Batch was 68 when I pitched in the Roeselare (which I had at that temp too). I have gradually raised the temp into the upper range over this five day period (fermwrap on glass carboy). My thinking is to give the lacto in there the warmer temp it likes. Any thoughts on this approach?
Sent from my iPhone using Home Brew