Brewing my 1st extract Lager. Brewer's Best, German Oktoberfest(sp).
Cooked it up this past Sunday(8-5-12). Cooled to 50-55. Added water to OG(vigorously). Pitched yeast and stirred for 5+minutes. Capped everything off and added starsan to airlock. Put in ferment-chiller that goes between 53-59(perfect for what instructions say) and let it go.
Everything was sanitized thoroughly so I'm not worried about anything getting in at any time.
Question is, it says 48 hours for ferment to start and even today when I got home from work there is no activity. No bubbles at all. I'm thinking about running and grabbing another packet of yeast to throw in there, but should I just let it go or go ahead and repitch?
Thank in advance.
Cooked it up this past Sunday(8-5-12). Cooled to 50-55. Added water to OG(vigorously). Pitched yeast and stirred for 5+minutes. Capped everything off and added starsan to airlock. Put in ferment-chiller that goes between 53-59(perfect for what instructions say) and let it go.
Everything was sanitized thoroughly so I'm not worried about anything getting in at any time.
Question is, it says 48 hours for ferment to start and even today when I got home from work there is no activity. No bubbles at all. I'm thinking about running and grabbing another packet of yeast to throw in there, but should I just let it go or go ahead and repitch?
Thank in advance.