Pelican521
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- Jan 16, 2013
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Hi all, I haven't posted in a while but just brewed Sunday and have yet to see any signs of fermentation (36 hours). This is the first time I brewed with the Vermont yeast from the yeast bay, and read it can be slow to start. I only pitched one vial in 68 degree wort (OG=1.062) and have also read it's not enough cells for a typical IPA
I know an airlock isn't a good way to gauge fermentation, but with the amount of hops I put in, I would at least smell a trace of them if there was any outgassing happening.
So here's my question. I'm thinking of pitching another pack of yeast today and I can only get Wyeast where I live. Which Wyeast should I choose to try to match or at least compliment the Vermont strain. I was thinking American ale II, any other ideas?
Thanks in advance.
I know an airlock isn't a good way to gauge fermentation, but with the amount of hops I put in, I would at least smell a trace of them if there was any outgassing happening.
So here's my question. I'm thinking of pitching another pack of yeast today and I can only get Wyeast where I live. Which Wyeast should I choose to try to match or at least compliment the Vermont strain. I was thinking American ale II, any other ideas?
Thanks in advance.