Ok , so i brewed a Patersier a little over 24 hours ago . Yeast pack swelled , not quite as much as others I have used , temps and OG were dead on . It was not recomended to use a starter so I just pitched at 78 degrees . 24 hours later I have 0 activity and a slightly sulfur smell . Should I repitch or is this ruined ?
a sulfur smell is common during fermentation. maybe it fermented so fast you didn’t notice, or maybe it is just starting to ferment. the only way to be sure is to take a gravity reading
Yeast was WYEAST 3787 TRAPPIST… OG was 1.047 and still is as of a few minutes ago . Just never had not even a whisper of activity after 24 hours . I guess I will wait another 24 and see what happens . Worse case , should I make a starter and re-pitch ?
give it some more time. thats a little high temperature for that strain, but that should make it take of quickly. worst case scenario i would just pitch another smack pack
According to Mr. Malty, 1.8 packs are needed with a 5.25g of 1.047 OG beer.
My guess, it was an older pack and the yeast are still mulitplying. You should see active fermentation in the next 48 hours. Yes, up to 72 hours after pitching.