Originally Posted by robertvrabel
I'm not pro... but i've done 2 batches so far and I've seen active signs of fermentation within a couple of hours, definitely after 24 hours I see a lot. Maybe all brews are different... but I'm just giving you my experience on the two I've done so far!
Just because you may have never had something happen before on your beers, doesn't mean that the yeast are doing anything wrong. It just means that you haven't experienced one of the infinite NORMAL behaviors that living organisms, living wildcards, are capable of.
you can't compare one brew to another. No two fermentations are ever exactly the same.
When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.
You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...
Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...
With living micro-organisms there is always a wildcard factor in play...and yet the yeast rarely lets us down. So it is best just to rdwhahb and trust that they know to what they are doing.
Don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool, so they are the experts.
Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.
For example, I brewed my belgian wit on dec 27th, only this time instead of pitching on the saison cake I used a large starter of bottle harvested hoegaarden.
It ended up with a thick two inch krausen on it.
Guess what, after over 2 weeks, I still have the huge krausen. I took a reading on Saturday and it is at 1.009, so it's done, but that krausen is hanging on.
The hydro sample tasted awesome though.
You just can't assume something based on what you see or don't see, or think something is wrong just because it acts "different" from other fermentations.