I had a quick question regarding reusing the yeast cake. Last night I bottled an Irish Red (Northern Brewers) (it spent 1 day shy of 4 weeks in primary), followed by brewing an Amber (Autumn Amber from Midwest). The amber kit had dry yeast and the Red used Wyeast American Ale II, so I thought it (the Wyeast) would work rather well with the Amber INSTEAD of using the dry muntons yeast.
My question is this: everything I've read says the fermentations usually take off like a rocket when reusing yeast. I woke up this morning expecting it gurgling away and there was nothing...not a bubble (~9 hours).
How long should I wait before adding the dry yeast to get this fermenting? Any Idea on what may have caused the yeast to go dormant? Is there something I missed completely?
And don't worry...I will RDWHAHB...just making sure I'm not missing something.
My question is this: everything I've read says the fermentations usually take off like a rocket when reusing yeast. I woke up this morning expecting it gurgling away and there was nothing...not a bubble (~9 hours).
How long should I wait before adding the dry yeast to get this fermenting? Any Idea on what may have caused the yeast to go dormant? Is there something I missed completely?
And don't worry...I will RDWHAHB...just making sure I'm not missing something.