But not sure if that is the cause of no action in 48h. I made several beers in the past without aerating the worth and they all went thru a nice smooth fermentation right away. I also used liquid yeast without a starter and still did the job.
Don't get me wrong ALL THE ABOVE IS EXTREMELY IMPORTANT in order to reach good quality beer. Just saying it might not be the main cause of inactivity.
Fermentation temperature?
I am doing a Belgium with a Wyeast belgium saison yeast and its been bubbling for 6 weeks at 90 degrees! Almost at 1.010!
Pitch temperature? Worth might have been too hot...
Or as said above, just old yeast...
The batch might still be good, give it a chance, aerate it and pitch fresh yeast in!
Good luck!
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