Brewed an Am. amber lager 2 days ago, and pitched a healthy blob of 2-week old 34/70 slurry. Wort temp has been a steady 60°, but there's been no activity since. No krausen, nothing.
So, in the interest of saving this batch, I had some US-05 slurry (also 2 weeks old) that got pitched into said AAL (now an AAA, I suppose).
That said, I'm puzzled and a bit miffed at 34/70.
I've had this yeast usually take off like a shot when pitching fresh slurry, but this is the 2nd batch in a row with no activity 2 days post-pitch. Maybe that should've tipped me off.
34/70, your days are numbered as my house lager yeast.
Maybe the S-189 cake I have in the fridge needs to be resurrected?