Hi all Its my first attempt at making a strong ale using extract. Here's the recipe: 2 x Coopers Australian Pale Ale (3.4kg total) 2kg Brew Enhancer 50g malto dextrin 25g Citra (dry hop) 25g Summit (dry hop) 2 x BRY-97 23 liter batch Mixed everything together,got temp down to 17 degrees celsius and pitched the yeast. (Didn't re hydrate or make a starter,probably should've) Placed fermenter in cold bath filled with frozen water bottles,covered fermenter with wet towel(cant afford a ferementation chamber/fridge etc) So here's my worry: There's still no noticeable action going on. I checked temp inside the fermenter and it was sitting just under 16 degrees celsius. Hasn't been 24 hours yet since pitching but previous beers would already go crazy with the bubbles in the blow off. Is this because of too low temp and I need warmer temps because of more fermentables than usual? Or should I add nutrients for the yeast? Or am I worrying about nothing at this stage? I did remove the bucket from the bath and placed a dry towel around it to get the heat up a bit. Thanks for any help,suggestions!
I'm not famliar with BRY-97, but 16C (61F) is a bit low for many yeast strains. If it's Chico Yeast (or similar), 61F should be okay, but might explain the slow start. It certainly shouldn't hurt to bump it up couple degrees. Also, 24 hours is a little early to panic. Edit: I just recognized your name. You're the guy who berated one of our BAs in the old forum, for no reason other than that he was an american soldier. This post will be the last advice you get from me.
