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Old 07-09-2010, 02:39 PM   #1
brewser09
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Default Stuck fermentation

So i brewed a Hefeweizen on Tuesday and put it in my basement and today there is still no sign of active fermentation, so i moved it to a different section of basement thinking that might be the problem and i still don't have anything. I also started a Edworts Apfleweizen last night and there is no activity in the carboy at all. I used star san to sanitize both fementation vessels and in the carboy i actually poured the yeast through some foam. Could this have affected the fermentation? And before anyone asks the basement is around 70 and yes I know, don't fear the foam!! Any help would be great



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Old 07-09-2010, 03:04 PM   #2
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You may want to check your gravity. Something may be going on, just not too visibly. But usually with a hefe you see quite a lot of activity.
If it were me and there was no change in gravity at all, I'd probably repitch with fresh yeast



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Old 07-09-2010, 03:19 PM   #3
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Give it another day; assuming you didn't make a starter when you pitched it simply takes a bit of time to get really rockin'....

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Old 07-09-2010, 03:20 PM   #4
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what makes you think there is "no activity"? did you check the SG? thats the only real measure of fermentation. as far as the Edworts Apfleweizen its been a day. it may take longer than that to get started.

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Old 07-09-2010, 03:30 PM   #5
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Im going to check the gravity this evening and tomorrow and if theres no change i'll repitch, i'm just affraid it will give my beer a "bread in a cup" taste :S

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Old 07-09-2010, 05:20 PM   #6
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well if your going to do a double check i would wait 3 days in between the checks. if the first reading is lower than your OG or projected OG i wouldn't bother with the second test and just let it sit for another 2 weeks.

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Old 07-09-2010, 06:29 PM   #7
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There may well be "activity," but the fact is that if you pitch a hefeweizen yeast into wort and don't see obvious signs of fermentation for 24 hours (much less 3 days), something is not right. You might still end up with beer, but this is not a healthy fermentation, and a healthy fermentation is the most important factor in producing a quality product.

In the future, make a starter to ensure viability of your yeast. If you do this, aerate the wort well and pitch at the correct temperature, you are guaranteed to have a quick start to fermentation.



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