yeast question

Fri Oct 13, 2006 4:50 pm

So I brew today about 9 gal. of a the temperature down to 76 and pitched my dried yeast (S-23, about 16 grams on each carboy) I put on the fridge for a 43 F fermentation temperature....the problem is that after 4 or so hours I could already see yeast settling down on the bottom of the fermenter. Plus there is still no activity. Is that normal? Should I try to raise the yeast or should I just wait?
I oxigenated by shaking up the carboy (my oxigenation system is not ready yet).
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Too much of either can drive you to the other.-- Michael Still
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Fri Oct 13, 2006 6:27 pm

Heres what I would do. Give it a little more time. If still no activity, get some new yeast and re-pitch. I have brewed a couple of lagers and I gradually lower the temperature over a day and a half or so after pitching the yeast.
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