Originally Posted by mtrogers14
I brewed a batch of northern brewer nut brown 3 days ago. I have it in a plastic fermentation bucket in my closet. The closet is a steady 72 degrees and no fermentation yet. Should I be concerned? Should I move it to a cooler location ? How cool should I go ? My basement is an average at mid 50's. I live in NY north of the city. a
Ideally you want to keep your fermenters between 60 and 65. The fermentation process adds heat to the beer, so keeping the bucket in a colder room reduces the chance of off flavors... esters (fruity aromas and flavors) are more prevalent at higher temps.
Its not unheard of to have little to no action in the airlock for a few days. What type of yeast was used? What was the batch date? It could be you under pitched or the yeasties were not fresh... if you don't get anything in a day or so, repitch another batch of yeast. If your nut brown had a high original gravity consider a starter.
I live in Northwest NJ. Nows a good time to consider a lager in the garage :-)