EdgeBrewer
Member
Hello all and thanks in advance for any replies. I've been on about an 8 year hiatus from home brewing, and recently got back into it and wondering why I ever stopped. My question is this, my last brew was a robust porter and I pitched 2 packs of wyeast whitbread 1099 at 65*F. I noticed that the packs didn't swell that much but I know that is perfectly normal for some strains. The thing is I'm reaching the 72 hour mark with no airlock activity and no krausen. Has any one else had such a long lag time with this strain? OG was 59 and the brew is being stored at 67F. Thanks!