Guys, I have a question about yeast... again. On Monday I brewed a nice 10 gallon IPA with an OG of 1.057. I didn't organize myself ahead of time to make a starter, so I pitched 2 packets of Wyeast 1056 @ 68 degrees. I have done this before in the past and never had an issue with slow fermentation. Whenever I have simply pitched the wyeast packets, I usually have a steady bubbling in the airlock after 24-36 hours.
It has been 72 hours and I have very little activity. I know that the yeast is working as my fermentation fridge has that wonderful alcoholic CO2 smell but it is very slow. (It's in a conical so I can't see inside)
My question is, could I make a 2 liter starter this evening on my stir plate and pitch it tomorrow to help get this going? -Or, would you guys just leave it? I haven't taken a reading yet so I don't know how far along it actually is.
Thanks for your help.
TAP 1: APA
TAP 2:Cointreau Wit
TAP 3: 4 Hop IPA