Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already smacked, so to speak. The inner sugar pod had already been breached at some indeterminate time, and so the yeast had eaten and gassed, etc. Since I had no idea when this had happened, I figured I was better off using some of the dry yeast I had on hand. So, I pitched 1 packet of Safale-05 Saturday around 5PM.
Sunday went by, blowoff tube was quiet, and I started thinking one packet wasn't going to be able to deal with 1.075 SG. Sunday night I went to my fridge full of jars, pulled out the jar of S-05 culture, made 2 pints of starter with a half cup of dextrose and poured that in Monday morning. Before opening the bucket lid to add the starter Monday morning, the blowoff tube was burping a little bit, so I figured the extra yeast would make sure everything got going great. Since then, silence. No activity as far as I can tell. It's pretty cool where the bucket is, air temp around 64, and the bucket was sitting on the tile/concrete floor. So I put it in a tub this morning and filled it up with 65 degree water. Did I pitch 32 oz. of infection/disaster into a fermentation that was doing ok? Or is the cool temp keeping things from getting going?