need help, no fermentation

jp1316 · 07-12-2008, 04:55 PM

I put together my first recipe and 72 hrs after brewing there are still no signs of fermentation. After 48hrs I removed the airlock and shook the carboy for a couple of minutes, but apparently it has done nothing. I used to following recipe:

soaked following for 45 mins around 155 F:

Biscuit malt 4 oz
Caramunich 2 lbs
Carapils 1 oz
aromatic malt 1 lb

then added:

4 lbs Amber malt extract
3 lbs extra pale malt extract

Hops:
Vanguard 2 oz(leaf) - 60 mins
Spalt .75 oz(pellet) - 5 mins
Also added Brevint yeast fuel - 10 mins

Yeast: White labs California Ale
Specific Gravity - 1.052

This is my first recipe that I put together so I do not know if there is something obviously wrong with the recipe, or what it could be. Any and all advise is welcome, Thanks!

RICLARK · 07-12-2008, 04:59 PM

Im guessing you didn't make a starter, because you didn't mention one. White Labs without a starter can take for ever to get going. If it doesn't do anything in a couple more days Id pitch some dry yeast. Also * did you take a gravity reading to see if it has done anything at all?

Reno Homebrewer · 07-12-2008, 05:59 PM

+1 on Ric's suggestions. I'd be careful about shaking a Carboy up after pitching your yeast. There is always a chance that your wort is fermenting, regardless of airlock activity.

HOOTER · 07-12-2008, 09:32 PM

Yeah, don't shake it at this point. Check your gravity to confirm if fermentation isn't actually taking place and keep your temp between 70-75 until visible signs of fermentation begin. Next time make a starter and keep an extra pack of dry yeast handy. Most of my brews have been made without starters and I can honestly say I will never brew without a starter again for this very same reason.

avidhomebrewer · 07-12-2008, 10:08 PM

+1 for Hooter and the rest. I always make a starter, from a Wyeast smack pack. I have used White Labs in the past, but with the vial, you can't tell if the yeast is active in there. That is why I like the smack packs. You smack it, let it sit for a day or two to swell (knowing then the yeast is active), and make a starter. You will have a good fermentation within a day or so, at least in my experience.

DrinksWellWithOthers · 07-13-2008, 12:09 AM

What was your wort temperature when you pitched your yeast? If you pitched at high temps it may have killed off your yeast.

HOOTER · 07-13-2008, 01:43 AM

Quote:

Originally Posted by DrinksWellWithOthers

What was your wort temperature when you pitched your yeast? If you pitched at high temps it may have killed off your yeast.

True. Yeast will die at around 120f. Even if you pitched too warm and didn't kill the yeast your fermentation could start slow. Aeration is a factor to consider as well.

jp1316 · 07-14-2008, 12:26 PM

Finally, sat. afternoon there were signs of fermentation. Sounds like from now on I should just make a starter. As far as keeping a packet of dry yeast - what kind should I get, because I make a different type of beer every time? Thanks to everyone for the help.

RICLARK · 07-14-2008, 02:36 PM

Quote:

Originally Posted by jp1316

Finally, sat. afternoon there were signs of fermentation. Sounds like from now on I should just make a starter. As far as keeping a packet of dry yeast - what kind should I get, because I make a different type of beer every time? Thanks to everyone for the help.

SafAle S-05 or Nottingham, glad to hear your fermentation took off.