[vleonino]

I brewed a surly bender clone and substituted the British ale II with wyeast 1469. It has been over 2 days and there has been very little activity. At the beginning of day 2 there was some bubbles on the blow off but not what I usually see from cal ale. Should I wait it out longer or try rousing? Any recommendations are appreciated. It is in a temperature controlled fridge at 68 degrees.

[Stevie]

OG? Age of yeast? Starter?

[vleonino]

1055. No starter. Yeast April 2016. There is a thick layer of foam top but no activity on blow off valve. I pitched on Sunday night.

[Joe Sr.]

Relax.  Sounds like it's fermenting.  Bubbles are not an accurate indicator, particularly if you're fermenting in a bucket.

Think about maybe making a starter next time, though underpitching on British ales is supposed to be preferable.

[Stevie]

Agree on the lack of bubbles in the airlock or blowoff. Sounds like the gas is escaping somehow. Are you fermenting in a bucket? Buckets don't always seal well. Either way, doesn't matter

[vleonino]

Thank you for the responses. I am fermenting in a bucket. My buckets have always sealed well in the past and there was some bubbling at the end of the first day and beginning of the second day. I was just expecting a violent fermentation that expelled krausen but that didn't happen. Should I just wait a few more days at this point then start taking gravity readings?

[Joe Sr.]

Shoot.  I'd wait a week minimum before taking a reading.  Let the krausen drop before checking, for sure.

No harm in being patient.

[Stevie]

+1

[udubdawg]

Shoot.  I'd wait a week minimum before taking a reading.  Let the krausen drop before checking, for sure.

No harm in being patient.

bit of a tangent, but with this yeast that wait is probably longer than any other yeast I've used.  Definitely likes sticking around in a thick mat up top.

[vleonino]

Thanks

[brewinhard]

Shoot.  I'd wait a week minimum before taking a reading.  Let the krausen drop before checking, for sure.

No harm in being patient.

bit of a tangent, but with this yeast that wait is probably longer than any other yeast I've used.  Definitely likes sticking around in a thick mat up top.

Yes. This one is a classic top cropper. Big heady krausen that stays and stays. Awesome yeast though. Can anyone say "blow-off?"