Wyeast 1762 - Fermentation not started

Ingredients
1

Hi everyone,

I would really appreciate some help and advice. On Sunday I brewed 40 litres of a Belgian strong ale with 1090OG and used Wyeast 1762. Following Mr. Malty’s calculator I pitched the correct amount following the production of 3 starters. 36 hours have passed and I still do not see any activity in the airlock. I am currently fermenting at 18 degrees Celcius. What should I do? Should I wait? I have read that this yeast is a slow starter but 36 hours is a long time… Any advice or help would be really appreciated.

Thanks.

2

Airlock activity or lack there of is not always a fail safe indicator. Have you peaked at the wort to see if any krausen is forming?

18°c/64°f is on the low end for that yeast. This could also explain it.

3

Stevie is correct about the air lock.  Are you fermenting in a bucket?  Is the lid on tightly?

I would check to see if there’s a krausen.  If not, warm it up a bit.

4

I almost never run that yeast over 63F and I get fine performance.  Any higher and the banana gets to be to much for me.

5

Same here. I actually like to hold it at 64F for the first few days and never have issues.

6

Thank you all for your comments. I should change my name to the paranoid brewer! Fermenting in a conical fermenter, took a density measurement and it has decreased from 1090 to 1060. I think the lid is not on properly… I apologise!

7

Don’t apologize.  We all get paranoid at some point.