I recently brewed a Russian Imperial Stout. I liked the taste of the gravity sample so much that I decided I needed to do it again.
So, after the first one had been sitting in the fermenter for 3 weeks, I bottled it in 22 oz bottles to age and condition until this fall.
I brewed up another batch on the same day that I bottled and pitched on top of the existing yeast cake. It's now been 36 hours and there's no activity in the airlock and no Krausen on top of the wort. The yeast is wlp001 so I expect that I'd see something on top well before now.
I went ahead and repitched the new batch, but that's not really why I'm concerned. I've got 6 gallons in bottles that I'm now afraid aren't going to carb. Am I just screwed at this point?
So, after the first one had been sitting in the fermenter for 3 weeks, I bottled it in 22 oz bottles to age and condition until this fall.
I brewed up another batch on the same day that I bottled and pitched on top of the existing yeast cake. It's now been 36 hours and there's no activity in the airlock and no Krausen on top of the wort. The yeast is wlp001 so I expect that I'd see something on top well before now.
I went ahead and repitched the new batch, but that's not really why I'm concerned. I've got 6 gallons in bottles that I'm now afraid aren't going to carb. Am I just screwed at this point?