Peach Wheat/ No Activity in Secondary

So, I added five pounds of pureed peach into a 5 gallon, sterlized paint bag in my secondary plastic bucket. Tied it off after racking from primary on top of it all. The bag is floating. The original wheat beer fermented nicely with super yeast. It started at 1.075 and ended at 1.014. Now, the beer has been at 65 degrees for 36 hours and there is no bubbles from the blow off hose. There is no bulging of the lid. Is this something to worry about? If so, what should I do at this point? I saved the yeast slurry in a sanitized jar. Should I put a little of it in the bucket? Should I stir? Try to sink the floating bag?

 

I am also wondering....I threw frozen peaches into boiling water for 30 seconds, then took out with a sanitized strainer and put into a sanitized blender. One pound at a time. From there I dumped them in the bucket. I did not cool them down in an ice bath. Is it possible I killed any remaining yeast because the peaches were too hot when I siphoned the beer on top? This leads me to the question I already posed....should I pitch more yeast?

 

Primary fermentation temp was 65. Current temp is 65. Yeast strain is San Diego Super Yeast. WLP090. Again though...see my second post where I mention that the peaches may have been hot.

 

Is it common for it to take 48 hours or more before seeing activity? I just wondered because the super yeast made a very clean beer. I figured most flocculated to the bottom. Perhaps it takes a while for enough yeast in suspension to reproduce enough to cause visible activity?

 

I have not taken any gravity readings since adding the peaches on Monday night. I will do so tonight. I understand things could have fermented overnight quickly, especially with this being super yeast. However, it is strange that there isn't even a bulge on the lid. I find it hard to believe a few hot peaches killed all the yeast too. It was one pound at a time I put into secondary which should have given them time to cool some, and they went from frozen into boiling water for only 30 seconds or so. It is hard to imagine they got very hot being in there for that short amount of time. Plus they were macerated in a blender before going into the bucket. I don't know.

 

Yes, an "ale pale". I checked last night and didn't notice any untight lid. I opened it and took a peak. No krausen. I made sure it was tight. Still, no activity this morning.

 

Thanks for all the advice. It is driving me crazy. My homebrewing friend says I shouldn't worry about it, but I'm watching the clock so I can check on it when I get home. Anyone else have an opinion on this matter?

 

I plan to bring the temp up to 68 and stir things around when I check gravity tonight. If nothing happens, I'm kegging it anyway so no worries on bottle bombs.

 

Thanks, I'll just rock the bucket around after I close it back up.

 

Good news! Even though I saw no activity, everything is done! Hydrometer reads 1.016, so its fermenting. Tasted a little tart. Will some peach extract sweeten it any?

 

I was just assuming that 5 lbs of peaches surely added more than 2 gravity points. Does anyone know how much they should add per pound? Anyway, they are still in there. I'll leave them for a few more days.