18 hour lag time...

[brewser]

So my airlock didn't start showing signs of bubbling until about 18 hours after sealing it up. The yeast (1968 London from Wyeast) seemed to activate fine in the pouch, so I skipped the starter, mashed, boiled, racked, and pitched. It's an organic IPA from 7 Bridges. Does this seem like a lot of lag time? I am a little worried about bacteria taking hold during that time. I know this is probably a dumb question but I only have a few batches under my belt. Thanks.

[Crut]

are you using carboys or buckets? a lot of times a bucket lid wont seal perfectly and can bleed out ferm pressure instead of out the airlock. it takes a little time to fill up the headspace with co2 anyways. i think your fine, RDWHAHB
-Crut

[BrewTa2]

It's alway a good idea to make a starter. Even though the pack swells, you only have so many yeast cells. A starter increases the number of cells. 18 hrs is not a disaster, but it's enough to be concerned. Did you aerate the wort prior to pitching? Make quite a difference.

[brewser]

My SOP so far has been primary in the bucket and then secondary in the carboy. I swirled it around a bit before pitching, then a little more after I pitched and had the lid on the bucket. I definitely plan on doing a starter next time.

[BDawg]

RDWHAHB

[BrewTa2]

My SOP so far has been primary in the bucket and then secondary in the carboy

Ferment in the carboy with a blow-off tube. No secondary necessary.

[Brian Perkey]

If thats the pack that was shipped out I am sure the viability dropped a bit so it will lag a bit. 18 hours is borderline...I think you will be fine. Have a beer and breathe....your good.

[brewser]

I was going to ask yesterday... what is RDWHAHB???