Yeast problems

[redbeardlex]

K so this is only my second brew, the first turned out great (amber ale). I put together a very simple extract recipe for my second one. I went through all the sanitization process properly. I steeped carapils for about 25 min, added 3lbs of light dme, added hopps at a few different points to my boil, added 3.3 lbs of lme later n the boil. Cooled down to 69 degrees, added to glass carboy with water, added the yeast and shook the hell out of it... I am now 2.5 days into fermentation and all the sediment has settled to the bottom but there has been no yeast action. My og was 1.062 and when I checked today it was the same and it tastes like malty sugar water... The yeast I used was wyeast and broke the nutrient cell inside the bag and let it set for a couple hours @72 degrees while I was going through the brewing process. Should I get another pack of yeast and try again? I would hate to have to throw out an entire 5gal of wort...

 

[NordeastBrewer77]

was it a fresh pack of Wy? did it swell a bit after smacking?
really the only way to know if anything is going on is to take a gravity reading and see if it's dropping. sometimes fermentation happens with little or no signs. in the future, i'd recommend making a starter when using liquid yeast, even if it's only a small starter to check viability of the yeast. check out MrMalty.com for a good calculator to make starters based on your batch size and gravity.

 

[jmprdood]

don't throw it out - repitch. I always have a few packs of dry yeast on hand just in case, relax you should be good if you get some more yeast into it....