yeast question? Please help

[lblanton1]

Not sure what the brand was but me and my roommate made some homebrew last night and he put the yeast in but did not "activate it" I guess by mixing it with 90 degree water bc the guy at the beer store told him it wasnt necessary but now we have had no bubbles at all in 24hrs and the beer guy at the HBS seemed like he may be a moron, are we screwed? Is there anyway to fix this? Its a west coast pale ale if that matters? I know the yeast brand started with an l

 

[HopNutz]

What yeast? How big of batch? Original Gravity?

 

[user 19629]

Although some may disagree, the guy in the homebrew store is correct, he is not a moron.

 

[DevilNuts]

Just give it time. Sometimes it takes a few days to get started.

 

[flars]

Was it an extract kit with LME and DME?

 

[lblanton1]

It was LME and he may have been the most knowledgable guy in the world but it just didnt seem that way... Glad I am good. It was a 5-6 gallon batch. THanks guys!

 

[andy6026]

Chances are you'll be fine. "Activating it" is basically re-hydrating the yeast. This ensures better health health and a higher 'pitch-rate' (i.e. more yeast is viable when it goes to work on the wort). While re-hydrating the yeast is a good idea, many, many, many homebrewers simply sprinkle the dry yeast into the wort and get good results.

The only instances where I think it would be dire to have not rehydrated is if the yeast was not stored properly for a long time, or if you're making an exceptionally high ABV beer (say, an original gravity of over 1.060).