Help! Advice on slow start of yeast

[scheelings]

So I've finally got my first brew in 10 years going. Also its my first brew without using a kit.

Ginger beer - 30 litres and 6kg of sugar

Temperature: 34 degrees

Yeast (sprinkled in): Red Star Pasteur Champagne (rated up to 35 degrees)

It's been a few hours and nothing is happening. I did some research into how much yeast to use and whether it's important - and it appears that it is)

I'm concerned that if it's too slow to kick start that nasties might grow - particularly in the kinds of temperatures we have over here.

Should I pitch another packet of yeast into some warm water with sugar so that I can boost it tomorrow - or should I just wait?

 

[Rukula]

be patient! Some times the yeast starts instantly when it touches the wort, but some times it can take quite a while. The IPA that is currently fermenting at home took about 10 hours to get going. Just leave it alone, go to bed, and check on it the next day. If its still not going, you should try another yeast...

 

[scheelings]

You were right - come morning, its bubbling just fine!

be patient! Some times the yeast starts instantly when it touches the wort, but some times it can take quite a while. The IPA that is currently fermenting at home took about 10 hours to get going. Just leave it alone, go to bed, and check on it the next day. If its still not going, you should try another yeast...