Just brewed a 30L (around 33qt?) Amber Ale using dry Safale 05. Pitched 3 packs instead of 2 and ambient is 74°F. Expecting a nuclear blast I only used a 1" blow off hose, no bubbler. After 24 hours almost no activity. At 54 hours slight movement and small clumps of yeast starting to drop to the bottom. Very thin krausen. At what stage should I start to panic? OK, I know; should have rehydrated, but read up on the forum and found compelling evidence regarding dry sprinkling.
If by the 3rd day (tomorrow) the ferment has not become more vigorous should I pitch more yeast, or do you think the horse will have bolted?
If by the 3rd day (tomorrow) the ferment has not become more vigorous should I pitch more yeast, or do you think the horse will have bolted?