The last two batches I’ve brewed I used their London ale strain and their California strain, and got nothing after 24 hours. I know, I know, many on here would advize patience but both of these bees were fairly low gravity, below 1050, and I warmed the yeast to room temp before pitching. For the London ale, I pitched in the low 60s and was in the high 50s for the cal yeast. These are both BIAB 3-gallon batches, so no starter was necessary…or so I thought.
I guess I just expected to see more going on (a few bubbles at least!) after the first 24. Both times I ended up throwing in some dry yeast bc I didn’t want to take the chance that infection would happen before the yeast could start things going.
From now on I’m going to either use Wyeast or make a starter with White Labs to be sure. Any comments/critiques are appreciated.