[HOPPED TO THE LIMIT]

Yesterday I pitched Wyeast 3463 Forbidden Fruit into a 5 gallon batch. I pitched it at 55 degree F. The original gravity was 1.050. It's been almost 24 hours and I'm not seeing any action. I swirled the carboy to try and suspend more of the yeast and I heard some bubbles coming from the blow off tube which makes me believe that there is some fermentation. Usually I don't have this much trouble, but the last time I used this yeast it was warm out and primary was only a few days. I have the carboy in my basement which is about 60 degrees.

Did I pitch this yeast when the wort was too cold? Or is it just a slower fermentation since it is a little colder? Should I try and warm it up a little or let it go a little longer?

Thank you in advance for any help.

[tschmidlin]

Well, since Wyeast says the appropriate range is 63-76F, 55F might be a bit cold for it.  Since it is sitting at 60F it will get warmer on its own, and as fermentation increases it will warm further.  I would probably just leave it for another day or so, but you can warm it up if you are worried about it.

[HOPPED TO THE LIMIT]

Well, since Wyeast says the appropriate range is 63-76F, 55F might be a bit cold for it.  Since it is sitting at 60F it will get warmer on its own, and as fermentation increases it will warm further.  I would probably just leave it for another day or so, but you can warm it up if you are worried about it.

Thanks. I built a new chiller and this was the batch I tested it on, but my water is also still very cold. I didn't think of that, that it warms as it ferments, thanks. I'll take your advice and give it a day or so, and I wrapped it in a blanket this morning as well so hopefully it starts going.

[klickitat jim]

It may be that the colder liquid is simply retaining the co2 longer. Id expect it to reach saturation soon and start bubbling as normal.

[a10t2]

If it was just one pack of yeast, that's roughly half of standard ale pitching rate, so a 24-hour lag (even up to 72 hours, really) wouldn't be unusual.

The good news is that pitching cool is definitely the way to go when under-pitching. 24 hours is long enough that I would move it somewhere the ambient temperature is in the mid 60s. Or even upper 60s if you can keep an eye on it to make sure the fermenter doesn't get over about 72°F.