Fellas, my first batch of Sierra Pale Ale is 48 hours old and not a hint of bubbling. I've read all the "don't worry/don't pitch the brew" threads so I'm nice and relaxed and not panicking, but have one concern.
I followed all the instructions and there's only one thing I can think of that might be at play here. I neglected to hydrate the yeast (Safale US-05) until very late in the process (after the wort had cooled to 68 degrees), so I boiled some water, measured out a cup, cooled it for a bit in the water bath I cooled the wort in and added the yeast... but neglected to measure the temp of the hydration water. If the water was too hot/not cooled sufficiently for the yeast and that is the reason for lack of bubbling AT ALL at this point (48 hrs), would it have smoked ALL of the yeast -- thus requiring repitching? At what point do I declare the fermentation process dead?
Thanks for any/all guidance. Yeah, I know, DWRAHAHB or whatever the acronym is.
I followed all the instructions and there's only one thing I can think of that might be at play here. I neglected to hydrate the yeast (Safale US-05) until very late in the process (after the wort had cooled to 68 degrees), so I boiled some water, measured out a cup, cooled it for a bit in the water bath I cooled the wort in and added the yeast... but neglected to measure the temp of the hydration water. If the water was too hot/not cooled sufficiently for the yeast and that is the reason for lack of bubbling AT ALL at this point (48 hrs), would it have smoked ALL of the yeast -- thus requiring repitching? At what point do I declare the fermentation process dead?
Thanks for any/all guidance. Yeah, I know, DWRAHAHB or whatever the acronym is.