No Ferment

[kal_ale]

Yesterday, brewed an AG batch of Scottish 80/ with a 1.052 OG. I forgot to make a starter the night before, so on the morning of the brew day I made a 1000 ml. starter with a vial of WLP005 (California V). Now, more than 18 hrs. after pitching, there has been no visual activity from fermentation or gravity change. I just pitched a vial of WLP007 (Dry English) and shook up the carboy real good. Will this get things going again? I'm sure the beer's fine, but should this be an issue to worry about?

[Brandon]

I wouldn't have worried about it until 24 hours after pitching, but I also would have made a starter earlier too.

What temp is the brew at?

[Trencher]

The second pitch was probably rather hasty... but maybe you'll have a new house yeast blend from this batch!

[kal_ale]

The temp is about 62-65F.

[straight cash homey]

i saw the title and thought you were against ferments. just say no to ferments! make the wort and keg that shit up.
kind of like those threads about BIAB or no chill brewing. no yeast brewing.
maybe its something cool that i dont even know about.

[Lucky]

+1 about the starter, but I've been there too.

With 005 I wouldn't go below 65 for the first week or so and then ramp it up to 68-69 over a couple of days after the majority of the attenuation has been accomplished. I usually go for at least a week before upping the temps and then I leave it there for a week before bringing the beer back down to 68 for any dry hopping.

Time is your friend. Never rush your ferments. Having said that, it'll be interesting to see what flavor profile those two yeasts give your beer. Be sure to report back!

[Brandon]

Well any activity yet?

[kal_ale]

Well any activity yet?

Krausen started abour 10 hrs. ago, and there is some nice airlock activity going on as well. It'll be interesting to see the flavor profile
that comes out of this.