I have always just sprinkled my dry yeast into my wort, gave the carboy a shake and left it. On my last two batches I rehydrated per yeast instructions. My first one was with nottingham yeast. I set my fermentation chamber temp to around 66 degrees and after 72 hours no activity. I turned up the temperature to around 71 or two and fermentation started within a few hours. My second batch, rehydrated us-05 pitched 16 hours ago, temp set at 68 and zero activity. Any ideas? Why the fermentation lag?
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew