I harvested some Scottish Ale yeast and used it in a new batch yesterday. It had sat in my fridge for 4 weeks and because of poor planning, I didn’t have time for a starter. I just let the yeast come to room temp and pitched. This had always worked before. But after 24 hrs, still no activity in the air lock. The only other variable which was different this time is that it was so hot and my tapwater not very cold so it took a lot longer to cool my wort and I pitched a little warm. I used a swamp cooler to get the temp down to high 60s where it is holding now.
- How much longer should I wait before getting more yeast and pitching again?
- How long can I keep harvested yeast in the fridge and pitch?