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Expecting a really fresh yeast to swell in 4 hours is, well pushing it a bit, Wyeast say 3-5 hours, that is for yeast at fermentation temperatures (21-24oC) if you took it out of the fridge and smacked it, even day old yeast no chance it will swell in 4 hours.Be patient - given that the yeast is reasonably fresh and you are at sensible temperatures, it will fire up in a day or so, good idea to get a grip on concepts like lag time and how yeast is supposed to work.Really yeast shouldn't go off like a hand grenade, it should take some time to acclimate, take up nutrients, reproduce then start fermenting.1007 is an interesting choice for an IPA!Mark
Expecting a really fresh yeast to swell in 4 hours is, well pushing it a bit, Wyeast say 3-5 hours, that is for yeast at fermentation temperatures (21-24oC) if you took it out of the fridge and smacked it, even day old yeast no chance it will swell in 4 hours.
Be patient - given that the yeast is reasonably fresh and you are at sensible temperatures, it will fire up in a day or so, good idea to get a grip on concepts like lag time and how yeast is supposed to work.
Really yeast shouldn't go off like a hand grenade, it should take some time to acclimate, take up nutrients, reproduce then start fermenting.
1007 is an interesting choice for an IPA!
Mark
