HoosierDaddy

Recipes 

Made a wheat yesteday and this morning, no bubbling in the airlock, no krausen, appears to be stuck. I shook it up again this morning and placed it in the garage where the temp is about 65. Any suggestions?

Professor Frink

Recipes 

What yeast did you pitch and did you make a starter? If you didn't make a starter, then sometimes it takes a while to get going.

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AndrwHock

Recipes 

suggestion... RDWHAHB.

It should be fine. Read the stickied thread in the beginner forum. It can sometimes take 72 hours, or more in some cases, for fermentation to really get going.

WBC

Recipes 

If you did not rehydrate the yeast it is slow to get going at 65F. Always pitch ales at 75 to 80F and when you see activity (clumps of bubbles floating) then lower to ambient to 65F.

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WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor

“If you find yourself in a hole, the first thing to do is stop digging”

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HoosierDaddy

Recipes 

Well it looks like it was just a slow ferment. Still no bubbles in the airlock but I cracked the lid on the ale pale and there is a nice foamy head on the surface so it looks like it just was a slow start.