Orfy

Recipes 

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Dude

Recipes 

Great sticky, because it is a popular question.

I will say though, let's not advocate that thinking fermentation starting in more than 12 hours is a good thing. It isn't. Any longer than 12 hours and you are looking for trouble--infections, sub-par beer and quite frankly it is a bad brewing practice.

Let's stress this thread on doing starters, aerating and oxygenating, and fundamental brewing practices!

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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PseudoChef

Recipes 

On the other hand, contrary to popular belief, it's bad to rocket your fermentation off in 1-2 hours, either. There's a sweet spot that you should aim for in your cell count/pitching rate.

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On tap/Kegged: Sweet Stout, 70/-, "10C" Dark Strong, Session Dubbel
Fermenting: Old Ale, Buffalo Trace Club Barrel Brew Wee Heavy, All Citra IPA, The Blonde Twins (001/3787 split), English Mild (1275/1882)
Planning: Barleywine, Belgian Dark Strong

tuckferrorists

Recipes 

Its been about 18 hours since I've pitched my first wort and still no bubbles. I realize that no bubbles doesn't necessarily mean no fermentation, and while I'm nervous, I'm not worried because I have faith in what you guys say. My question is whether an infection would prevent the yeast from working at all. because from what I've read, most infected beers at least make it to fermentation.

It took maybe 30 minutes for my wort to cool to about 80 degrees and it was uncovered and I poured it back and forth between my pot and my primary bucket a few times to try to get it to cool quicker. I didn't even realize I had to aerate the beer so I hope that accomplished it.

Also, I just put the dry yeast right on top of the beer and stirred it for abou 10 seconds. I did the Brewer's Best robust porter if yall need better reference.

The bathroom that I have my primary in smells like new plastic but kinda gassy. would that be a new bucket? or could that be fermentation?

All you guys rock by the way.

Evan

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Nate

Recipes 

What's the disadvantage here? Just curious because ever since I started pitching starters and aerating well, mine do rocket off in a couple hours.

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Soulive

Recipes 

According to Palmer, taking off too quickly doesn't allow the yeast to take stock of what's expected of them. Kind of like they need to time to assess the situation before getting to work. He uses much more accurate wording though

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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

beerfan

Recipes 

I have been using dry yeast the last 5 brews and I am anywhere between 12-15 hours each time. I am happy with that.

TopOfTheLine89

Recipes 

Over three days (around 85 hrs) since i set the brew to ferment and still no bubbling, keep in mind I'm using a Mr.Beer that was stored in a closet by my brother for the last year. I will let it go the full 2 weeks anyway and hope for the best because i don't have a new brew to start and my next brew will be 5 gallons in a carboy.

PseudoChef

Recipes 

Well, if there is too much yeast, they will not reproduce correctly, and you'll end up with dying yeast cells.

Also, lots of beer styles are yeast-dependent for their flavours: namely belgians, wits, hefes. If there is too much yeast, they are not going to be as stressed as a true fermentation, and many of these flavour profiles will be lost. The stress on the yeast is what contributes to these flavours, and you can actually change the profile by changing the stress level. You even want to purposefully "underpitch" styles like saison because you want as much yeast character as possible.

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On tap/Kegged: Sweet Stout, 70/-, "10C" Dark Strong, Session Dubbel
Fermenting: Old Ale, Buffalo Trace Club Barrel Brew Wee Heavy, All Citra IPA, The Blonde Twins (001/3787 split), English Mild (1275/1882)
Planning: Barleywine, Belgian Dark Strong

mgable

Recipes 

I brewed a partial mash dunkelweisen yesterday about 4:00 p.m. This was my first full boil as I just got my wort chiller ( worked greast ) I checked it this morning about 3:30 a.m. noticed my room temp was about 62 degrees and no activity turned up my space heater and went to work. When I got home at 3:00p.m. still no activity room was 68 degrees. Noticed a slight foam on top of the wort . ( when I siphoned the wort into my firmenter pail I kept filling a sanitised milk jug half full and shoock the hell out of it) also mixed well when pitching yeast(white labs hefenweizen) so I think my areation was o.k. I think I'm learning the importance of making a starter now! I will check it again this evening and take a gravity reading. If I need to repitch I will have to get more yeast tomorrow. How do I go about repitching ? Do I need to areate it again and what is the best methodeto areate 5 gallons in a pail ?