slow fermentation, should i pitch again?

[HootHootHoot]

Wheat based beer... I've made a ver simialr kit in the past and gotten very quick fermentation. Its only been 12 hours but fermentation is slow if at all: not a lot of foam.

I ask if I should pitch again because my dry yeast was left at room temp for about 12 hours and then put in the fridge for another 12 before brewing. I know its only been 12 hours and I should be concerned after 48, but considering last time I made this kit it was overnight aggresive fermentation and ths tme slow if at all along with the dry yeast not being in the fridge for a while.

Thanks

 

[marubozo]

Relax. Every fermentation is different, even if you are using virtually the same recipe. Subtle changes in temp, ingredient quality, and all of that can make two beers that appear to be exactly the same behave in very different ways.

If it looks like you have any activity at all, that is a good sign and the yeast will continue to multiply and do their job. And I wouldn't worry about whether or not your dry yeast was in the fridge or at room temp or not. For the most part that won't matter.

 

[hoppymonkey]

It'll be fine. Every fermention is a little different.

 

[Got Trub?]

RDWHAHB

Dry yeast is very stable and won't be harmed by the brief changes in temperature.

GT