On Saturday I brewed a Porter extract kit from Midwest. I used Wyeast 1028 London Ale yeast, took the pack out of the fridge when I started brewing, smacked and shook and let it sit on the counter for 3.5 hours while I brewed and cooled. Pitched the yeast at 70* with the OG at 1.044. I did not see any activity so tonight I decided to take a hydrometer reading. Guess what it read, 1.044 It appears my yeast went on strike.
I did place the fermentor in the basement on the ground, the thermometer on the bucket is hovering around 60* ( I think when I checked earlier, it may have even been 58*) The Wort smells and tasted like it did when I brewed it, so it still appears to be uninfected.
My question is, with the Wyeast temp range being between 60-72F should I move it to a warmer part of the house to see what happens, or should there have been some activity and drop in gravity which would indicate a dead yeast strain and pitch the spare Mutons dry yeast spare I bought, just in case.
Thanks in advance.
I did place the fermentor in the basement on the ground, the thermometer on the bucket is hovering around 60* ( I think when I checked earlier, it may have even been 58*) The Wort smells and tasted like it did when I brewed it, so it still appears to be uninfected.
My question is, with the Wyeast temp range being between 60-72F should I move it to a warmer part of the house to see what happens, or should there have been some activity and drop in gravity which would indicate a dead yeast strain and pitch the spare Mutons dry yeast spare I bought, just in case.
Thanks in advance.