Originally Posted by theonlysurfnbeer
but still have to ask. Why hasn't my beer started showing any signs of activity? Does it make a difference in the style and weight? Perhaps it was a bad idea to have my first homebrew be an Imperial Stout. At any rate, I pitched the yeast starter (from dry) in at 70 degrees, pours back and forth several times and used a santized wisk to aerate. Been in my closet at around 66 degrees now for 50+ hours and no bubbles. Do I need to pitch more yeast?
When we say 72 hours, we mean 72 hours.
Originally Posted by sketerbuck
Are you sure you have a good seal?
This is another
The only way to gauge to gauge fermentation is to compare a gravity reading to your OG reading. Take another hydrometer reading and compare it to your OG. Are they identical? If you've not taken a reading since pitching, you cannot say there has been no activity as there is no reliable
way to come to that conclusion without a hydrometer reading.
*edited because I probably came off as a jerk with the original sarcastic post*