Pitching temp issues for B.B. Orange Shandy

[jdavisdpt22]

So last night I brewed a Brewers Best Orange Shandy and was under prepared. After topping off to 5 gallons in fermentation vessel (bucket) my temp was at 84 degrees. I covered with lid and had air lock on and covered with wet towel and had fan blowing on it all night for about 9 hours. Temp was 72 degrees this morning and I pitched the yeast. Is this okay or could this lead to issues with the final product?

 

[jdavisdpt22]

48 hours after pitching and still no activity noted from the air lock. Any suggestions?

 

[frozyn]

Based on what I can find, it looks like a dry yeast was provided? If so, was there any information about when the yeast was packaged? Old dry yeast could lead to a longer lag time, and 48 hours seems well within the range of what I would consider a "long" lag time.

Also, double check everything is sealed nice and tightly on the fermenter. I have a blonde ale going right now and didn't see any activity 3 days later until I realized I hadn't screwed the top on as tight as possible. Bubbles showed up within seconds once I fixed that.

 

[jdavisdpt22]

Yes, it was a dry yeast. No date on the package. I'll check the lid again thanks

 

[jdavisdpt22]

Just walked into room bucket is in, smells like rotten eggs, I think it's fermenting

 

[frozyn]

It certainly is! Give it a week or two and see if the smell dissipates -- they kit may have included a yeast that creates the rotten egg smell during fermentation. It will hopefully go away as the beer reaches FG.