ohitsbrad
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A seen-it-before thread but an explanation would be appreciated.
Yesterday morning I smacked a pack of Wyeast 3463 Forbidden Fruit. It didn't swell up completely even though I left it for about 8 hours before pouring it into a 1L starter. The first few of those hours it was at about 16deg and then about 22deg later. The date on the pack is May 07. Getting a bit old. Shook it up occasionally last night and this morning. There is no sign of a krausen. Its been just over 24hrs. The yeast is beginning to settle on the bottom.
I will give it more time but should I continue to shake it?
Yesterday morning I smacked a pack of Wyeast 3463 Forbidden Fruit. It didn't swell up completely even though I left it for about 8 hours before pouring it into a 1L starter. The first few of those hours it was at about 16deg and then about 22deg later. The date on the pack is May 07. Getting a bit old. Shook it up occasionally last night and this morning. There is no sign of a krausen. Its been just over 24hrs. The yeast is beginning to settle on the bottom.
I will give it more time but should I continue to shake it?