TheMerkle
Well-Known Member
I just propogated my first yeast from a bottle. It was Bell's amber yeast and I pitched it to a beautiful carboy of eschatz' two hearted clone. Unfortunately, I dropped it into my 40 degree serving chest instead of the 62 degree fermentation chamber. I pitched it Saturday night and realized my mistake last night. I took it out to warm up, swirled it, and put it back in at 62. Tonight I've got no apparent fermentation activity, no bubbles, no krausen. Now theres a thick sediment forming at the bottom. Should I give this thing a full on aeration/shaking? Swirl it again? Leave it be? What do you guys think?