Fermentation can take 24 to 72 hrs to show visible signs. - Page 49

cokronk · 02-02-2011, 06:43 PM

I did a kit for a California Common that used a dry yeast.

The directions were to pour the yeast over the top of the beer and let it set for 10 minutes. After that, give the concoction two stirs with the spoon.

This visually did nothing. Why did I stir it twice? What were to happen if the yeast were to be stirred completely into the beer?

It's obviously fermenting and start somewhere before 10 hours after finishing everything.

KNOTSANE · 02-04-2011, 07:10 PM

Quote:

Originally Posted by azlightfighter

I am brewing a batch of mr beer octorberfest. Its been a week and the bubbles have stoped it seems I took a reading and i am at 1.015 or so I started at 1.040. I am wondering if i should let go an other week, and will it spoil? Thanks in advance

Welcome, Let it ride, yeast do wonderful things for beer after active fermentation has stopped. I'd let it sit for another week, then when the gravity stays the same for 3 consecutive days then move on. A lighter beer I may put in a secondary for a week, if not, keg or bottle.

summers1 · 02-10-2011, 02:40 PM

May seem like a dumb question but it has me worried. This my first batch ever and it was going pretty well, fermentation started right around 12 hours. Well now my airlock shows no pressure from co2 or bubbles coming up. Should i be worried its stopped fermenting??

XXguy · 02-10-2011, 03:14 PM

No. Don't worry. Airlocks are somewhere around 0% reliable as a gauge of fermentation. All it does is show when C02 is escaping through the airlock. It does not show if C02 is escaping somewhere else ( loose lid, gap, etc.)

Wait a few more weeks and take a Gravity reading. Don't fret over your beer... the Yeast don't know you're anxious.

summers1 · 02-10-2011, 03:27 PM

Thanks my mind is now at ease.

jhuff0120 · 02-13-2011, 02:51 PM

I made my first batch of beer last night (an Amber Ale) and I am patiently waiting for fermentation to start. My question, concern, is that there is sediment (trub?) at the bottom of my carboy but no real foam at the top of the carboy. Is this normal? I pitched dry SAFALE US-05.

**r2eng** · 02-13-2011, 03:09 PM

jhuff0120: yep, normal.

Let her go, she'll be bubbling in no time at all.

songstre · 02-13-2011, 08:48 PM

Like the title says, 48 - 72 hours. Some take less. Any more than 72 is usually not a good sign. That's not to say you'll end up with undrinkable beer, but you typically want your yeast to get to work right away. It's important to note, however, that you do not want to pitch too warm. This is a typical newbie mistake. If it's really warm, you could harm the yeast. But even slightly warm could introduce off flavors. I keep my yeast in my pocket while I'm brewing to warm it up. Then I generally pitch at around 75.

songstre · 02-13-2011, 08:49 PM

ps I have a California Ale yeast in my pocket right now! Brewing an IPA on the deck.

jhuff0120 · 02-14-2011, 01:48 PM

Thanks for the responses. Fermentation started with no issues. However, now I have another newbie question. It looks like very soggy bread is floating on top of my beer. Is this contamination? Or is this normal?

https://picasaweb.google.com/lh/photo/lBspxslaDQSxdk3owQKj-w?feat=directlink

As always, thanks for your help