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Old 02-14-2011, 02:12 PM   #1
mortician44
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Default 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.

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Old 02-14-2011, 02:22 PM   #2
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Originally Posted by mortician44 View Post
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/
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Old 02-14-2011, 02:38 PM   #3
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Sit and wait......don't touch or move it. It will happen

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Old 02-15-2011, 05:06 PM   #4
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Thank you for
The info if anyone else has advise the more the better

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Old 02-15-2011, 06:34 PM   #5
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Sit and wait......don't touch or move it. It will happen

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Old 02-15-2011, 06:43 PM   #6
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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...

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Old 02-16-2011, 02:30 AM   #7
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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

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Old 02-16-2011, 02:58 AM   #8
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any luck yet?

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Old 02-16-2011, 01:02 PM   #9
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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

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Old 02-16-2011, 02:12 PM   #10
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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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