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.