I brewed a porter the other night. I couldn't get the temp down low enough so I had to wait overnight to pitch my yeast, around 10 hours after flame-out. I didn't want to mess with the sanitation too much so I basically swirled around the bucket a bit to aerate and then sprinkled it in (US-05). I pitched it exactly 24 hours ago and I'm not getting any bubbles or krausen (I peeked in the bucket). When should I think to pitch another packet of yeast? Also, how would I go about pitching it? It's currently at 65 degrees. Does the lower temp factor in? Am I impatient?
Thanks!
Thanks!