It would be worrying if no obvious signs of fermentation after 48 hours.Soay4699 wrote: ↑Sun Sep 19, 2021 5:32 pmChecked again and it has dropped another point. So two points in 48 hours. I would rather not take the lid off just yet to check the surface. I can see a bit through the sides as it is a plastic fermenter and see nothing as yet.
Just suppose I had made a starter, would it have taken as long as this to show signs of life? I like to plan exactly when I brew and this making a starter that could take anywhere between hours and days to get going is a bother.
I've used wet yeast for well over a decade. A quick check through my logs suggests only 2 dried yeast were pitched in the last 10 years.
It is five and a half years since a yeast of US origin was pitched here and that was likely to have been repitched several times.
I wouldn't say their yeasts are troublesome, but their British, Scottish and Irish yeast might not be exactly what is claimed.
Making a starter would in itself show how quickly the yeast became active and then you would pitch working yeast rather than dormant yeast.