New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation question




Reply
 
LinkBack Thread Tools Display Modes
Old 12-29-2012, 06:04 PM   #1
anoman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 5
Default Fermentation question

I boiled my first batch approximately 30 hours ago. It is a northern brewer American wheat with dry yeast. The plastic fermenter is under my stairs at a temp around 68 to 70. Being a first time brewer I am concerned I have seen no activity in the relief tube. Did I kill my yeast by not refrigerating it (was wrapped in a present). Should I wait a few more hours before concern? I will probably make it to my hbs today, should I get more yeast and re pitch? Any advice to put my mind at ease is appreciated. Thanks.



__________________
anoman is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 06:33 PM   #2
BryceL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Yorba Linda, CA
Posts: 867
Liked 29 Times on 24 Posts

Default

Yeast can take up to a few days to get going, wait it out before you decide to re pitch. It shouldn't be a problem that the yeast was out of the fridge for a while. Just checking, but you did cool the wort before pitching the yeast, correct?



__________________
BryceL is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 06:36 PM   #3
anoman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 5
Default

Yes cooled it in an ice bath until only slightly warm to the touch.

__________________
anoman is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 06:46 PM   #4
BryceL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Yorba Linda, CA
Posts: 867
Liked 29 Times on 24 Posts

Default

Good. Did you aerate our shake the carboy well? You need to get some oxygen in there for the yeast since the boil will strip all the oxygen from the wort. If you didn't you can probably go ahead and shake it now before fermentation gets going. If you already did, I would just wait it out a little longer and it should get going.

__________________
BryceL is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 06:53 PM   #5
ncbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: New Bern, NC
Posts: 757
Liked 39 Times on 33 Posts
Likes Given: 2

Default

Quote:
Originally Posted by BryceL View Post
Good. Did you aerate our shake the carboy well? You need to get some oxygen in there for the yeast since the boil will strip all the oxygen from the wort. If you didn't you can probably go ahead and shake it now before fermentation gets going. If you already did, I would just wait it out a little longer and it should get going.
It's possible that it is fermenting, but the bucket lid doesn't seal perfectly - therefore, no bubbles. If it is fermenting, aeration would be bad. Not all yeast actually needs to be aerated. Danstar yeast doesn't need it - I don't know about Fermentis. Also, if this batch was topped off with tap water, some oxygen was added with the tap water. I'd hesitate to aerate it at this point.
__________________
ncbrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 06:56 PM   #6
anoman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 5
Default

I did shake it with the lid on after topping it off with tap water to reach 5 gals. So I won't shake it again. I'll be patient.

__________________
anoman is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 07:00 PM   #7
mycool
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 1
Default

I just got a kit for Christmas and it took a little over 72 hours to start fermenting. Give it a day or two before you start to worry.

__________________
mycool is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2012, 07:05 PM   #8
wilsojos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 290
Liked 21 Times on 18 Posts

Default

68-70 degrees ambient temperature is a little high. Fermentation creates heat so you might consider finding somewhere slightly cooler to ferment. Alternatively you could use a swamp cooler.

__________________
wilsojos is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2012, 07:21 PM   #9
MarcusKillion
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Wichita, Ks
Posts: 1,205
Liked 75 Times on 68 Posts
Likes Given: 106

Default

yeast does not need to be in fridge it is just better if you are going to keep it a long time .
Lid may be leaking ,. I always use good i.e gorilla tape or scotch , duct tape to seal mine off

__________________
MarcusKillion is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2012, 08:34 PM   #10
ncbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: New Bern, NC
Posts: 757
Liked 39 Times on 33 Posts
Likes Given: 2

Default

Quote:
Originally Posted by MarcusKillion View Post
yeast does not need to be in fridge it is just better if you are going to keep it a long time .
Lid may be leaking ,. I always use good i.e gorilla tape or scotch , duct tape to seal mine off
I don't worry about whether it's perfectly sealed as long as the seal is good enough to keep fruit flies etc from getting in.


__________________
ncbrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation question Kmcogar Fermentation & Yeast 16 08-24-2012 06:03 PM
Fermentation question ssdecal Fermentation & Yeast 5 05-26-2012 08:35 PM
Fermentation Question Jeremy981 All Grain & Partial Mash Brewing 6 04-24-2007 08:52 PM
Another fermentation question Lordy Beginners Beer Brewing Forum 24 02-06-2007 06:39 PM
Fermentation question cnapierala Beginners Beer Brewing Forum 12 01-03-2007 04:58 PM