I brewed a Flanders Red ale on Sunday and pitched a packet of Wyeast Roeselare blend into the primary. 40 hours later I see no signs of fermentation. Is this normal? Should I add some US-05 to kickstart it or wait a bit longer?
With that style, you're looking at a minimum of a few weeks for fermentation with only that blend, and 6 months of conditioning time for proper souring.
I know how long Roeselare blend takes for fermentation and how long Flanders Red is supposed to be conditioned for. I was asking if anyone experienced an extended lag (compared to normal yeast) after pitching into the primary..
I was trying to get at the idea that the blend isn't a vigorous fermentor as regular sacc yeast is. Just because it doesn't appear to be fermenting doesn't mean it isn't. Have you taken any grav readings?
I experienced a 3 day lag when I brewed mine last year. I pitched with no starter, and the pack was probably 3-4 months old. For me, fermentation finally did kick in with a nice krausen and plenty of visible activity.
Did your pack have any swelling before you pitched?
I've never used Wyeast before, so I'm not sure just how swelled the packet is supposed to be normally, but it did look "plump". I'll take a gravity reading today and if not, probably pitch a fresh packet.
Just took the gravity reading, and it's the same as OG (within the margin of error). Going to pick up another packet of Roeselare blend and pitch that..