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Old 06-22-2007, 11:01 AM   #1
Jun 2007
Halifax, Nova Scotia
Posts: 428
Liked 13 Times on 10 Posts

Im a little worried about how my fermentation is going. It has been about 36 hours so far and im making some stout. This is my second batch that ive tried to make. I snuck a peek inside the primary fermenter (bad i know) and there is just a thin coat of bubbles on the top of the brew - in my last batch (India pale ale) there was a big foam on the head. Could the yeast be bad - should I pitch some more to give it a little help??? Im worried my stout may not turn out

By the way I pitched a pack of dry yeast which i re hydrated first and it is fermenting at 70-72 degrees about 20-21 celcius - any advice for this worried man would eb greatly appreciated

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Old 06-22-2007, 01:16 PM   #2
Tastes like butterdirt
cubbies's Avatar
Nov 2006
St Louis MO
Posts: 1,929
Liked 7 Times on 5 Posts

I'd say it is fermenting. What are the temps where it is at? Is it on a basement floor? At this point, I would not say that you need to repitch. a day and a half is not really all that long if you are not using a starter. Plus it appears that it has already started, it is just not going vigorously.

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Old 06-22-2007, 01:19 PM   #3
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
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Just relax and let the yeasties do their thing! The various yeast strains have different characteristics, they don't all develop the same amount of krauesen so don't use that as an indicator of healthy fermentation. The fact that it has a krauesen on top is all you need to know.

Just leave it be for a week and check the specific gravity. If it's at your target, go ahead and rack to secondary, if not let it keep going until it is.
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 06-22-2007, 01:22 PM   #4
Lonek's Avatar
Jun 2007
Liverpool, PA
Posts: 92

I did a Dry Stout without a starter and it didn't start for 48 hours, but then it went great. No worries bud!
In the Primary:
In the Secondary: Belgian Witbier
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

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Old 06-22-2007, 01:28 PM   #5
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
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I've had brews with almost no krausen at all that were just fine so rdwhahb
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 06-22-2007, 01:37 PM   #6
CBBaron's Avatar
Feb 2007
Posts: 2,786
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I had a recent beer that didn't show airlock activity for almost 3 days. At 36 hours its still early to worry. From your description it sounds like the yeast is just getting started and you will have activity soon.



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Old 06-22-2007, 01:45 PM   #7
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
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If you learn to make a starter a day or two before brewing you will not have to worry at all.

Worrying is like paying interest on a debt you do not owe.

Why bother with worrying? It's totally correctable and unnecessary if you plan properly.
HB Bill

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Old 06-22-2007, 02:30 PM   #8
Jun 2007
The "Ville"
Posts: 1,918
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A starter has more benefits than just fast fermentation, and if you are going to go to the trouble, I highly recommend a liquid yeast that suits your beer style. Dry yeast is a 1 size fits all(at least in all that I have seen). The yeast is a huge ingredient and a lot of people don't realize it. You can make two fairly different beers from the same wort with two different yeast strains.
I have to admit, for all of my talk, that I have become addicted to one particular strain despite the bounty of choices. I love White Labs "Irish Ale Yeast" for just about anything I brew. Good Luck! And remember that freshness counts too, check the date!

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