1/3 of the threads on here are related to fermentation and how afraid everyone is that their wort isn't fermenting. Some show signs of fermentation within hours, others take days. Just because you dont have bubbles doesn't mean that your wort isn't fermenting. But a hydro test does. and sometimes it does take days for a hydro test to show results.
Here are my questions:
A bucket of wort is under extreme danger if it takes 2 to 3 days to start kicking, no? It has a 4 inch layer of dirty air from my kitchen laying on top of it.
Some brews show signs after only hours past yeast pitch. Aren't these brews much safer and much more likely to be a success?
Why is it accepted that it takes that long to start fermenting? From what I have gathered, I would imagine that everyone's 1st goal once the beer is in the fermentor is to be sure that fermentation has started. It just seems like everyone is so content with their wort sitting at room temp with air sitting on it.
Anyone have an extra .02 to spend on some knowledge?
Here are my questions:
A bucket of wort is under extreme danger if it takes 2 to 3 days to start kicking, no? It has a 4 inch layer of dirty air from my kitchen laying on top of it.
Some brews show signs after only hours past yeast pitch. Aren't these brews much safer and much more likely to be a success?
Why is it accepted that it takes that long to start fermenting? From what I have gathered, I would imagine that everyone's 1st goal once the beer is in the fermentor is to be sure that fermentation has started. It just seems like everyone is so content with their wort sitting at room temp with air sitting on it.
Anyone have an extra .02 to spend on some knowledge?