Hello my fellow brewsters. I’ve been brewing for about a year and thought I was getting the hang of it, but seem to have hit a snag. I’ve been brewing up a batch of Northern Brewers West Coast Radical Red and Innkeepers with Wyeast 1272 American Ale II Yeast (60 - 72F) and
Wyeast 1469 West Yorkshire Ale Yeast (64 - 72F). The smack packs were bloated when I pitched so I assume the yeast survived the transit. I pitched on Saturday, Sunday saw some gentle activity in the airlocks, but have seen little activity since Tuesday. Both buckets bubble though their respective airlocks and now bubble once every 40 - 60 secs. The room temperature has been around 64 which should be in the 60/64 - 72F range. Any thoughts / suggestions?
Wyeast 1469 West Yorkshire Ale Yeast (64 - 72F). The smack packs were bloated when I pitched so I assume the yeast survived the transit. I pitched on Saturday, Sunday saw some gentle activity in the airlocks, but have seen little activity since Tuesday. Both buckets bubble though their respective airlocks and now bubble once every 40 - 60 secs. The room temperature has been around 64 which should be in the 60/64 - 72F range. Any thoughts / suggestions?