I brewed a 5 gallon batch of Sierra Madre a couple days ago on Saturday. I used Wyeast American Ale 1056. Followed the recipe to the mark. I’ve brewed this beer several times in 1 gallon and 5 gallon kits. Always used dry yeast. For this batch my liquid yeast was stored in the refrigerator for about 6 weeks. I noticed the package was a bit puffed up. Made it a little difficult to rupture the inner package. But I did pop the inner package. I mixed thoroughly and let it sit out of the fridge for a couple hours. Sanitized the package before opening. OG on the money at 1.052
It’s been 48 hours and I have zero signs of fermentation. Room temperature at 67. I cracked the lid to have a look, not one bubble on the surface. I’ve always had active fermenting at 48 hours. Going back to the puffed up yeast package makes me wonder if there was something wrong. I’m feeling like the yeast was dead.
Ideas or comments ?