I am making a batch of the bourbon barrel porter and I moved it to the primary fermenter and added the yeast. I have not seen any signs that fermentation is taking place. It has only been 24 hours should I be worried? Any way to fix this?
it’s still a little early, give it some more time. what temperature is it at?
68 degrees. Only my second batch so still kind of new to this. First batch bubbled and produced a thick krausen within a few hours.
