WTH!: Second time for brew to not take off

Keep gleaning! But I think you'll find that most experienced brewers will agree that pitching chico at 70F is a little too high. It's great for the yeast, but not necessarily for flavor. I pitch chico around 62F, and cap the fermentation temp at about 67F typically. Many stay even lower.

It's true that temps should be higher for rehydrating, but that's different from pitching/fermenting.

 

It's called Chico because of its association with Sierra Nevada (in Chico). It's a sort of a shorthand, because it's easier than typing or saying WLP001/Wyeast 1056/Fermentis US-05, which are all the same strain (but with different strain names).

 

One of the benefits of a bucket vs. BB is that I am not tempted to look at my beer all the time I have no idea what is happening at the 6 hour mark. I try to remember to check in the morning before work or when I get home, i.e. somewhere between 12 and 24 hours after pitching. The vast majority of times, there is a krausen and then I leave the beer alone for a couple weeks.

 

Give the fermentor a shake every once in a while to speed up yeast work, BTW if I didn´t miss it you didn´t mention wort OG yet.