I pitched my starter of 1056 at 70 degrees in my kitchen. Moved my carboy to the basement, which is 61. It has been 9 hours and no airlock activity. Should I be concerned? Typically I’ve gotten airlock activity around 5 hours after pitch.
#1 - Airlock activity means nothing. I’ve had beers attenuate to 1.004 without a single bubble.
#2 - Fermentation can take up to 72 hours to start (you read that right, 72).
Thanks. I’ve done about 20 batches and this was the first time I’ve every experienced this much lag. Was just questioning because it didn’t seem right.
On the other side of the coin, I don’t think I have ever had one start bubbling BEFORE 12-18 hours and I have done 60+ batches with big fresh starters. Then again, I don’t really bother checking anymore. If you do it right, it cannot not work. :cheers:
