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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 48 hours, no bubbling, no foaming.
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Old 06-04-2012, 07:31 AM   #1
Jragon
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Default 48 hours, no bubbling, no foaming.

This is my fourth batch, and all my others violently fermented within 24 hours, some just a few hours.
This batch I used a yeast that i had to mix in water and then dump it in the wort.
Is it dead? It looks dead. Can I just put more yeast in? Am I running a risk? I have scowered this site and cant find the answer. Granted, I have only been here for a day and a half. I am worried I might ruin my whole batch. Please help.
Thanks!
J

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Old 06-04-2012, 08:27 AM   #2
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I'd pitch again. What do you got to lose?

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Old 06-04-2012, 10:32 AM   #3
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WAIT!!!, you are using a new yeast. many times your yeast can take 72 hours to even start. Also won't always bubble either. Only way you can tell is take a gravity reading in a week.

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Old 06-04-2012, 03:08 PM   #4
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Wait.

The only true sign of fermentation activity is to take a gravity reading.

What strain yeast did you use? How did you store it? Is there an expiration date?

If you used reasonably fresh yeast, then just be patient.

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Old 06-04-2012, 03:12 PM   #5
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Quote:
Originally Posted by climateboy View Post
Wait.

The only true sign of fermentation activity is to take a gravity reading.

What strain yeast did you use? How did you store it? Is there an expiration date?

If you used reasonably fresh yeast, then just be patient.
^^^ This.
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Old 06-04-2012, 04:04 PM   #6
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It is nottingham yeast. I had to activate it in water. It said warm water, but I am pretty sure it was hot water. Could that have killed the yeast?
I purchased the yeast from my lhbs from their cooler. It appeared fresh, and I dont remember seeing an exp date.
I have a bad feeling. Still no action at all.
I did not take a gravity reading at the start(the first time I have not).
The OG was supposed to be 1.054, I just took a reading after 2.5 days and the reading was 1.050.
I think I killed the yeast with hot water. My question is:
What is the negative in pitching more yeast? I dont plan to do it right this second, I just think its a good question and I cant find the answer to it anywhere.

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Old 06-04-2012, 04:47 PM   #7
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How hot was the water (approximately), and how long did you leave it in there?

It is possible to overpitch, although I don't think two packets of dry yeast is enough to do it. Overpitching can result in a blander flavor profile. More details (and there are many many threads here about this) here.

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Old 06-04-2012, 05:43 PM   #8
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It was pretty hot. A little steamy, so i let it sit for a few mins and then stirred in the yeast.
Once I had stirred the yeast into the water, i immediately put it into the wort.
I had never done yeast this way. I had always just added the yeast straight from the packet to the wort.
But, this yeast had these directions on the back:
"Add yeast to warm water(85-95 f) before pitching". That was it. It didnt say to wait, or to make sure it wasnt too warm. Ugh.
Seeing those directions, I believed I had done it correctly. Now as the days tick by and my fermentor looks like a quiet, lonely pond at night, I feel as though I must have fudged.

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Old 06-04-2012, 05:53 PM   #9
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Just pitch the entire sachet of Notty on the beer. Don't bother to rehydrate. You are more at risk for off flavors than any negative consequences from over pitching.

There are those who say it's ok for yeast to take up to 72 hours. This is the exception, especially with a 1.050 gravity beer.

I think you greatly hindered or killed your yeast with hot water. repitch asap.

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Old 06-05-2012, 09:53 PM   #10
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Thanks. I pitched more yeast last night at 11pm. Its now the next day at 5pm and it is eerily quiet in there. I know that everyone says to give it 48 hours, but i swear that my 4 previous batches were fermenting within hours of the pitch. Something is not right. I dont get it.

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