Yeast on the bottom

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ChrisCapePoint

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Hey guys....New to this....Second brew....

I pitched yeast a little cool this evening (62 degrees) using Wyeast 3944 (belgian Wit) for an Alagash clone that I'm trying....I pitched at about 4:45 pm today, and already have trub in the bottom of the fermenter....The temp is coming up slowly, and wonder if I should give it a little stir when I get to 68 or so. If no action after 48 hours should I pitch again?

Thanks in advance guys!





 
I just brewed my 1st batch of beer...ever. A Belgian Wit using the 3944, but I made a starter. In 12 hours I am seeing a lot of activity, and the area I am fermenting in is around 64*. I think your temp is fine. Maine brewing told me to wait also...it may take 24 hours before you see a single bubble.
 
According to wyeast web site the ideal temp range for 3944 is 62-75f and the trub is just cold break and hop gunk that settles out any way. As long you see some kind of activity buy 24-36 hours after pitching I would say sit back and have a homebrew, but seeing as how this is your first batch I think a micro brew is an acceptable substitute. Welcome to the addiction.
 
Dont stir it dont open it dont peek, just have a beer and let it do its job. If you have no airlock action after 3 days it is usually a lid or airlock leak check that first. Dont risk contamination on unfermented wort, bottle bombs suck
 
Yup... I think you might just have learned the biggest leason in home brewing, IMHO of course, step one is always have a homebrew. Enjoy
 
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