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Take a gravity reading. Visual inspection doesn't tell you much about whether fermentation is happening or not.


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Assuming that your yeast was alive, 45F is a bit on the cold side to start. I would bring it into the house to get it to "go off", and then take it back to your cold room once it starts fermenting.You may also have "shocked" the yeast if your wort was a bit hot when you pitched. If so, there may not have been as much viable yeast left, and it would take a ...


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Yes. Pitching a portion of the yeast into a new starter would certainly produce a revitalized pitch of yeast. Whether or not that makes sense probably depends on how long it's going to be before you plan to actually use the yeast. The yeast will be most healthy toward the end of the starter's fermentation, so I've known homebrewers who keep stored yeast in ...



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