No fermentation

Southbound1 · 10-03-2011, 12:16 PM

Only my 2nd batch. Blonde ale using dry yeast. Last night initial gravity 1.066, 10 hours later sg 1.022. No fermentation whatsoever. What to do, if anything? Thanks!

**Revvy** · 10-03-2011, 12:19 PM

What do you mean you have "no fermentation?" You have a 40 point drop in gravity from when you pitched your yeast, I would say you've had SIGNIFICANT fermentation.

If you mean you've had no AIRLOCK activity, you just proved that an airlock is not a magic fermentation gauge, just a vent to release excess co2. And airlocks bubble or sometimes they don't.........

And it doesn't matter either way what they do, JUST numbers on your hydromter matter, which you just showed that you had fermentation.

bmbigda · 10-03-2011, 12:24 PM

so, you brewed this last night? and now this morning (10 hours later) you're gravity is 1.022? If that's the case then you need to re-name this thread "Yes Fermentation" because you've fermented 66% of the available sugars in the first 10 hours which is pretty extraordinary.

Fermentation takes time, how much time depends on a lot of factors but it's certainly more than 10 hours. For your Blonde with dry yeast, probably more like 7-10 days, and that's not including time after that to allow the beers flavors to round out. Most people on here allow 2-3 weeks for a beer like that to ferment.

**Revvy** · 10-03-2011, 12:33 PM

Quote:

Originally Posted by bmbigda

sMost people on here allow 2-3 weeks for a beer like that to ferment.

That's not an accurate statement, we don't "FERMENT" our beer for 3-4 weeks, we let it CONDITION for that time. A beer ferments for as long as it takes to ferment, which is usually within a week, the rest of the time is letting the yeast clean up after itself. That's not fermentation.

bmbigda · 10-03-2011, 12:45 PM

Quote:

Originally Posted by Revvy

That's not an accurate statement, we don't "FERMENT" our beer for 3-4 weeks, we let it CONDITION for that time. A beer ferments for as long as it takes to ferment, which is usually within a week, the rest of the time is letting the yeast clean up after itself. That's not fermentation.

yes true, ferment is the wrong word there. should have used the word condition. bottom line is that the poster has false expectations as to when his beer is going to be ready. like i said, it may take 7-10 days to ferment and then even longer for flavors to round out (condition)

Southbound1 · 10-03-2011, 12:55 PM

Thanks for the comments. Yes I'm new at this. I was expecting to see airlock activity and foam on the surface, of which I've seen neither. Looks like flat...nothing. My first batch had so much activity that my daughter called it "terrifying". :-)

So, y'all are saying it's fine, let it go, monitor gravity?

Thanks again!

**Revvy** · 10-03-2011, 01:00 PM

Quote:

Originally Posted by Southbound1

So, y'all are saying it's fine, let it go, monitor gravity?

Thanks again!

That's the only reliable way to know...You actually did what few new brewers do and took a reading...But read this, it's what I would have posted if you hadn't taken a reading, but it should give you an idea. Same with this, it should put it in perspective.

stompbox · 10-03-2011, 02:02 PM

Why are you taking gravity readings after only 10 hours? That seems like a waste of beer AND another way to introduce infection.

10 hours is still well within normal range of fermentation activation. Atleast the yeasts that I have used anyway.

**Revvy** · 10-03-2011, 02:11 PM

Quote:

Originally Posted by stompbox

Why are you taking gravity readings after only 10 hours? That seems like a waste of beer AND another way to introduce infection.

10 hours is still well within normal range of fermentation activation. Atleast the yeasts that I have used anyway.

'cause he was nervous and wanted to know what was happening. We know that yeast often takes 72 hours to start, BUT at least he had the presence of mind to take a reading, even if it was too soon. To me it's not a waste of sample, it got him exactly the information he needed, that fermentation happened. Rather than criticizing him for doing what really was the right use of a hydrometer, I applaud him. For so many new brewers the last thing they think about grabbing is the hydrometer. So Kudos for him.

stompbox · 10-03-2011, 02:36 PM

Quote:

Originally Posted by Revvy

'cause he was nervous and wanted to know what was happening. We know that yeast often takes 72 hours to start, BUT at least he had the presence of mind to take a reading, even if it was too soon. To me it's not a waste of sample, it got him exactly the information he needed, that fermentation happened. Rather than criticizing him for doing what really was the right use of a hydrometer, I applaud him. For so many new brewers the last thing they think about grabbing is the hydrometer. So Kudos for him.

It was not meant to be snarky if it came across that way.... I am just pointing out that you need to relax with beer making and let it take its natural course. 10 hours is too soon to get worried and that each time you open up that fermentor you risk contamination.

I am a noob here too, I just brewed my third batch this weekend (3 brewed in 4~5 weeks) and have learned an incredible amount of things from this forum in such a short span of time. People here are A+.

Not criticizing, just pointing it out.