I’m making an Irish Red Ale, OG ~1.054, and pitched some Wyeast 1084 leftover from a previous IPA. I have to admit that this is my second repitch of this yeast, but after the first batch I took steps to reinvigorate the yeast (i.e. grew it for a day on a stir plate with nutrient) so I doubt it was too tired on this, the third batch.
I initially pitched around a cup of thick slurry, but when my fermentation didn’t take off within the usual 12-18 hours, I suspended the remaining ~3/4 cup in a bit of sterile wort, stirred for ~3 hours to aerate it and wake it up a bit, and pitched.
By 36 hours I still had no bubbles, so I boosted the temperature in my sink from 62 to 66 (i.e. 16C to 19C). The yeast seem finally to have woken up.
What I’m wondering is, what will be the consequences, if any, of having started the fermentation off too cold, as appears to be the case? (Add to that the fact that I now probably overpitched…)
Thanks for your comments…