A totally new set of circumstances during yesterdays brew is presenting new results.... doesn't it always.
An IPA with 1056, two buckets which spent 2 weeks plus in a fermenteezer at 64º. And: two buckets of Belgian Strong Ale with 3787, spent three weeks in temperatures starting at 64º and ending in the mid 70ºs. Both are done, in that they have reached final gravity as predicted and activity has stopped.
Yesterday morning I kegged them, and saved most of the 3787 and half of the 1056. I rinsed, in that I put the yeasties in containers and swirled, let sit for 10 minutes to let the heavy stuff drop, then racked to another container. Everything sanitized of course. Then they sat in the brew house, which reached 90º yesterday.....(that is a totally new circumstance for me)
I brewed 10G of American brown ale and 10G of Belgian ale. (both to an OG of 1052, what are the odds). Cooling brought it down to 85, then I put them in their respective fermenteezer set at 64º, with the yeast on the side on the hump (should have done that right as I kegged I guess....) Anyway, after an hour in the fermenteezers, with bucket temps in the high 70's I pitched about 300ml of thin slurry in each bucket: the 1056 in the ABA, the 3787 in the Belgian.
This morning, nada. Tonight (24hrs) zip, zilch, nada, niente, nothing, butkus......
If nothing happens by tomorrow morning I will be buying yeast and pitching that. Meanwhile, I am wondering what the hell happened. I have never in 30+ batches waited this long for fermentation to start, especially after repitching a boat load. 8-12 hours MAX.....
What's really interesting is that it happened to both of them. Hmmmmmm......The ONLY thing they have in common is that they sat in the 90º brew house all day.....Does that kill (sorry Gordon) eh, denature them?