First time making a stout. Used an extract kit from brewers best. Used a dry yeast that wasn't kept chilled but the room it was in never got above 72 degrees.
OG was 1.042 and its currently sitting around 64 degrees in primary in the basement.
At what point should I consider that the yeast was no good? When I hydrated it I got some bubbles so I think it is ok. Does the heavier beers take longer to show activity in the airlock?
OG was 1.042 and its currently sitting around 64 degrees in primary in the basement.
At what point should I consider that the yeast was no good? When I hydrated it I got some bubbles so I think it is ok. Does the heavier beers take longer to show activity in the airlock?