I live in Vietnam and there's a dearth of good beer. So I cobbled together some supplies and tried my first homebrew yesterday. I had the guidance of an expert so I feel it went really well, but my mentor wasn't there for the yeast pitching.
I purchased the Wyeast Direct Pitch Activator a few weeks ago and had a friend bring it here. I'm worried that between the week he hauled it around the US and 16 hour flight from San Francisco to Hong Kong it may have been killed. It can get quite cold in the aircraft luggage hold.
I cracked the smack pack a good 6 hours before pitching. The yeast nutrient did in fact break. It was kept at room temperature after smacking. And I pitched it about 10 hours ago 75 degrees was the wort temperature and 72 for the room. I'm not seeing any signs of fermentation.
My questions are:
- How much longer should I wait to see any fermentation?
- If I don't see any at this point, what should I do?
I have some dry ale yeast I can throw in.