Brewinator
Well-Known Member
My experience is that dry works faster, although I don't use starters. I've seen activity within 90 minutes with dry. US-05 usually shows signs of life with a few hours in my batches. So to not see any activity 14 hours later, yikes!Now that's an interesting statement. I would think using a dry yeast
would guarantee at least some lag. When I was using it, 18-36 hour
lags were common. No problems with starters made from liquid yeast.
Jim
I re-pitched with another pack of Nottingham today, also stamped, but newer, and have some surface activity about 6 hours later. I hope this experience didn't get me a nice vinegary beer.
Inexcusable that these buffoons are still selling stamped packets after all of this.