Hello all,
I've been brewing 1 gallon batches of JAOM without any problem, when my dad and I decided to up the ante and brew tons of it (5 gallon carboy). I scaled up the recipe x5 and pitched the yeast about 12 hours ago.
When I woke up this morning, nothing. No yeast activity. I did some troubleshooting and realized the carboy was too cold, have moved it and wrapped in a warm towel and am starting to see a little activity in the airlock.
My question is - did the 12 hours of lag time allow bacterial contamination? I read so much about bacteria infesting mead, but have no idea what an it would look like. I sterilized everything reasonably well....
Many thanks for your help!
I've been brewing 1 gallon batches of JAOM without any problem, when my dad and I decided to up the ante and brew tons of it (5 gallon carboy). I scaled up the recipe x5 and pitched the yeast about 12 hours ago.
When I woke up this morning, nothing. No yeast activity. I did some troubleshooting and realized the carboy was too cold, have moved it and wrapped in a warm towel and am starting to see a little activity in the airlock.
My question is - did the 12 hours of lag time allow bacterial contamination? I read so much about bacteria infesting mead, but have no idea what an it would look like. I sterilized everything reasonably well....
Many thanks for your help!
;D
