So, this is supposed to be fermenting in a warm, calm, dark place, huh?
OK, closet it is. With a heater. That’s safe, right?
I checked on it this morning and there was no activity. Which makes me a little suspicious. I was expecting bubbles. It is, however, in a plastic Ale Pail, which means that the container can expand before air is forced through the bubbler.
I really hope that the yeast didn’t die from being unrefrigerated for so long. Seems unlikely, but plausible.
I really hope that I don’t have to drive all the freakin’ way back to the home brew store to get more of anything for a while. Now that I have the parts, I’ll be mail-ordering my ingredients, ’cause there are only two homebrew stores in the greater Chicago area and they’re both 45-60 minutes away.
Also, somehow, this got posted over the weekend. How fortuitous.
Update: It’s totally fermenting. Go, yeast, go!
