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Something that has never happened to me. Brewed early Sunday and hit 80+% efficiency. I used Wyeast London Ale that was fully bloated when pitched. Over 36 hours later zero activity. No krausen, No air lock movement...nada.

It is a heavier beer (1.080) and I did not have time for a starter so it is possible that the yeast is working but not enough to show anything visable. I am going to check the gravity when I get home, but in case nothing changed what is the best course of action?

Should I buy another Wyeast pack? Dry yeast? etc?

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  • Possible duplicate of several questions about slow starts to fermentation. Some of them focus on temperature, and some suggest using more yeast because of high gravity.
    – Pepi
    Apr 20, 2015 at 16:39
  • I figured the answer was on here, I just couldn't find anything. I appreciate the response.
    – Bootsy7086
    Apr 20, 2015 at 17:36

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