Last night I made an extract American/imperial ipa
9lbs light dme
1oz magnum (FWH after grains were steeped)
1oz cascade @15,10,5,2,0
dry hopping for 4 days with 2oz cascade
6 gallon batch
I pitched WY1007 with a 1.5L starter and it hasn’t taken off yet. The other forum posts I’ve read say it is a slow starter and just be patient, but now I’m just curious because after cooling, aeration, pitching usually I have something blowing through some sugars at this point.
I am fermenting at 64-66 as well.
Also I was curious to try this yeast since I had it at home versus the same brew I did last month with wlp001