1728 Scottish

[Dunkel Wiseman]

I usually make a yeast starter & yesterday I decide to forgo one due to time constraints. I used a Wyeast 1728 Scottish, smacked it about 6 hrs. before I began brewing. In the times I have also just pitched from a smack pack, this was always adequate time. There was always good activity & the pack would swell. The 1728 didnt show much sign of viability, but due to the lack of any alternatives I went ahead & pitched it. I'm about 10 hrs. in @ 64 degrees and I see no action. I know some strains take a little longer. Does anyone have experience with 1728, lag times? How long should I wait before I decide to go another route? If I do go another route what kind of strain should I pitch? Anything else I should know or look for? Any help would be great.

[Mikegobrew]

The smack pack didn't swell? At all? I'd wait about 48 hours and then if nothing pitch some Danstar Windsor Dry or Safale S-04.

[vance71975]

I usually make a yeast starter & yesterday I decide to forgo one due to time constraints. I used a Wyeast 1728 Scottish, smacked it about 6 hrs. before I began brewing. In the times I have also just pitched from a smack pack, this was always adequate time. There was always good activity & the pack would swell. The 1728 didnt show much sign of viability, but due to the lack of any alternatives I went ahead & pitched it. I'm about 10 hrs. in @ 64 degrees and I see no action. I know some strains take a little longer. Does anyone have experience with 1728, lag times? How long should I wait before I decide to go another route? If I do go another route what kind of strain should I pitch? Anything else I should know or look for? Any help would be great.

I have used this yeast a few times, always been a slow starter, took about 48 hrs or so to notice activity so wait it out and if all else fails pitch some Nottingham lol

[Dunkel Wiseman]

I had a feeling good old Nottingham would work itself into this situation somehow.

[MootsLnbKing]

I have always used 1728 in most of my brews and never had a problem with the fermentation usually ~5-10 hours I say.