Put my first brew into the primary at 8:00 PM Sunday night. It is now 7:00 AM on Tuesday and the only activity I see is that the little "hat, bobble head" thing in the air lock was lifted up. But there is no bubbles of any kind going on.
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36 hours isn't too long for a ferment to start, assuming you haven't seen activity before.
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I checked it Monday morning so 9 hours in and there was nothing. Then checked it again after work (23 hours in) and nothing, Checked it again before bed (26 hours in) and the hat thingy in the air lock had raised up to the top. This morning still the same (33 hours in). But now bubbles.
I checked it Monday morning so 9 hours in and there was nothing. Then checked it again after work (23 hours in) and nothing, Checked it again before bed (26 hours in) and the hat thingy in the air lock had raised up to the top. This morning still the same (33 hours in). But now bubbles.
Couple of thoughts:
1) Is your fermentation lid on tightly?
B) Did you take an initial gravity reading with your hydrometer and if so what was the reading?
4) What kind of yeast did you use? I'm guessing a dry yeast? I've had dry yeasts ferment completely in as little as 30 hours.
Don't let the airlock be your "guide". Get in there with a hydrometer and see how the fermentation process is going.
Couple of thoughts:
1) Is your fermentation lid on tightly?
B) Did you take an initial gravity reading with your hydrometer and if so what was the reading?
4) What kind of yeast did you use? I'm guessing a dry yeast? I've had dry yeasts ferment completely in as little as 30 hours.
Don't let the airlock be your "guide". Get in there with a hydrometer and see how the fermentation process is going.
But be sanitary.
I don't remember off the top of my head what yeast. I used what came in the Brewer's Best Irish Stout kit. But I do know that it was a dry yeast. I pitched it at 70* and the OG ws 1.050..
I have checked the lid a few times and it seems to be all the way on. If I push down in the center of the lid just a little it make the air lock bubble. So I'm sure it is.
I will wait and see what she's doing tonight. and If nothing I will take a gravity reading.
Well I just got home and checked it out. It's been in there for 48 hours and at 44*F. The little hood thing in the air lock is not even floating.
Tomorrow night (3 days) I'll take a gravity reading and see what's going on. For all I know, I may just not be getting a good seal on the air lock or something stupid like that.
I just don't want to mess with it to soon.
As for the yeast, the packet says "Muntons Auctive Brewing Yeast".
Take a reading now. If it's still the same as the OG then get some dry yeast and repitch. Some of those kits have been in stores for quite some times and the yeast with them is not always all that viable.
Also, whats the temperature? What was the pitching temp and did you hydrate the yeast or not?
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I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.
Take a reading now. If it's still the same as the OG then get some dry yeast and repitch. Some of those kits have been in stores for quite some times and the yeast with them is not always all that viable.
Also, whats the temperature? What was the pitching temp and did you hydrate the yeast or not?
Pitching temp was 70* and I did not rehydrate. The package said to just dump it in and mix it up. The temp while in the fermentor has been at 64*..
I'll go right now and sanitize my stuff and get a reading.
So, should I be concerned?
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