ok, so i brewed up the Austin homebrew Double chocolate stout the other day. pitched about 70, and i left it in a room of about 70 for 24 hours, not sure exactly when, but within 6 or less hours i had a bubbling airlock. i went out, it was bubbling when i came back. i let it sit there for a little over 24 hours or so. then i moved it to a temp. controlled room that is about 66-68. about 24 hours after that i saw no airlock activity.
i'm using WLP013 London Ale Yeast. i did make a starter. i did noticed i didnt get a hell of a lot of activity with the starter either. it did ferment my wort, because it smelt like beer when i decanted. was going to grab a sample, but thought of that as i was pouring. the first 24+ hours was quite violent. i'm probably going to let it sit for 2 weeks then take a gravity reading. just wanted to see if anyone had something like this happen to them.
i'm using WLP013 London Ale Yeast. i did make a starter. i did noticed i didnt get a hell of a lot of activity with the starter either. it did ferment my wort, because it smelt like beer when i decanted. was going to grab a sample, but thought of that as i was pouring. the first 24+ hours was quite violent. i'm probably going to let it sit for 2 weeks then take a gravity reading. just wanted to see if anyone had something like this happen to them.
