yournotpeter
Well-Known Member
- Joined
- Feb 3, 2007
- Messages
- 258
- Reaction score
- 9
After doing plenty of research, it turns out I probably screwed up by brewing a Belgian Dubbel (1.071 OG) and pitching it onto a Belgian Dark Strong (1.086 OG) WLP530 yeast cake. Screwed up as in pitching a smaller beer onto a bigger beer's cake AND using a cake from a big beer to begin with. The Belgian Strong had been in the fermenter for about 3.5 weeks when I transferred it to secondary and then racked the Dubbel onto it. Well, 18 hours later and still no physical signs of fermentation, which I wasn't expecting because of pitching onto a cake. I guess the yeast are stressed out?
SO...I'm assuming it should eventually take off? The wort is at 64 degrees right now (per the recipe's fermentation directions). Should I warm it up to try and get the yeast going?
I'm worried that it isn't going to take off and I have no way of getting my hands on more WLP530 for days.
SO...I'm assuming it should eventually take off? The wort is at 64 degrees right now (per the recipe's fermentation directions). Should I warm it up to try and get the yeast going?
I'm worried that it isn't going to take off and I have no way of getting my hands on more WLP530 for days.