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mortician44 02-14-2011 02:12 PM

question about fermentation
 
I am making a milk stout and ive had it fermenting for over 24 hours and i still havent seen any co2 bubbles coming out of the stopper. so what should i do and how much longer should i wait to test the beer again with the hydrometer. i am new at this so any feed back will help me greatly thanks.

Hopenstein 02-14-2011 02:22 PM

Quote:

Originally Posted by mortician44 (Post 2644301)
I am making a milk stout and ive had it fermenting for over 24 hours and i still havent seen any co2 bubbles coming out of the stopper. so what should i do and how much longer should i wait to test the beer again with the hydrometer. i am new at this so any feed back will help me greatly thanks.

I'm still a rookie myself, but everything I've read states that it could take up to 72 hours before showing any signs of fermentation. Here is a link to a thread on the topic. http://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

RugenBrau 02-14-2011 02:38 PM

Sit and wait......don't touch or move it. It will happen

mortician44 02-15-2011 05:06 PM

Thank you for
The info if anyone else has advise the more the better

jmf143 02-15-2011 06:34 PM

Sit and wait......don't touch or move it. It will happen

MachineShopBrewing 02-15-2011 06:43 PM

How much yeast did you pitch? Did you add oxygen? What temp are you fermenting at? What was the OG of the beer?

Yeah, it sometimes takes a couple days to get active fermentation going. Or, you could just not have a tight seal going on.

...waiting for Revvy's "airlock" post...

mortician44 02-16-2011 02:30 AM

Machineshopbrewing
I pitched a sachet of yeast, yes I added oxygen right after I pitched the yeast. I am fermenting at 62 degrees and the OG was 1.056

RugenBrau 02-16-2011 02:58 AM

any luck yet?

mortician44 02-16-2011 01:02 PM

Yea last night when I got home from work I saw a bunch of co2 bubbles so now I can feel better it took two and a half days. By now I'm more relaxed. Thanks again

MachineShopBrewing 02-16-2011 02:12 PM

Quote:

Machineshopbrewing
I pitched a sachet of yeast, yes I added oxygen right after I pitched the yeast. I am fermenting at 62 degrees and the OG was 1.056
Sounds good so far. Did you rehydrate the dry(I'm guessing dry) yeast or just sprinkle on? What process did you use to add oxygen? Is your 62 degrees controlled or ambient?

Everything you have described so far sounds about normal really. Check the gravity in another couple days to see where you are.


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