Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation can take 24 to 72 hrs to show visible signs.
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Old 02-21-2012, 06:20 AM   #631
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@NBasseur The airlock is a pretty poor measure of fermentation, but if you insist on not paying for a hydrometer, time the bubbles until you are getting less than 1 a minute. It should be safe to bottle 2 week later.

@Walzenbrew Lots of people over pitch and make fine beer. The main side effect I have heard is that you are shortening the reproductive phase and you will have fewer esters, which may or may not be desirable depending on your taste in brew.


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Old 02-21-2012, 10:06 PM   #632
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I made an ale recipie using white labs liquid pacific ale yeast and I swore I had a stuck ferment. I didn't see anything for days. I checked the fermenter, and sure enough it was fermenting but very slowly. I looked into it and re-arranged things in the brewery to raise the temperature on the fermenter, and I pitched a starter for the second batch. After a day there was visible fermentation and I was satisfied. I also got on the white labs web site and found a great yeast profile chart for all their strains. It lists the characteristics for each strain and how they behave, I unknowingly chose a strain that behaved badly, admitedly by the lab. I am going to stay with this strain since I found how to work with it. I was pleased to see that the lab has details about the strains, gotta love the internet!


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Old 02-22-2012, 01:54 AM   #633
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Completed my first ever home brew last night - a 1 gallon batch of Everyday IPA from Brooklyn Brewshop. After pitching and setting up my blow off, I had a very slow but steady bubbling a few hours later and again this morning before work. However, I returned from work today and no bubbles! It's in a kitchen cupboard and the thermostat 15 feet away read 72F when I got home.

The only problem I had was the sparge. I poured all my mash through a strainer and collected a good 1 to 1.5 quarts of wort, but the strainer wasn't big enough to hold all the mash. So, I filled the strainer with as much mash as possible (about half the total volume) and poured my sparge water through it. I started the boil with about 5 quarts and by the end of a 60 minute boil had my gallon of wort. I let it cool to 70F, poured it through a strainer into a funnel and into my 1 gallon jug. I pitched the yeast, put a screw cap on the jug, and shook the crap out of it. Everything - all pots, pans, utensils, caps, tubing, etc. - was sanitized and allowed to air dry for 24 hours.

So, am I worried over nothing?
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Old 02-22-2012, 01:13 PM   #634
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Travis - was that a mini all-grain kit? That sounds interesting. Did you measure the starting gravity of the wort with a hydrometer?

And yes, give it more time before worrying about fermentation. As the thread says, it can take 72 hours!
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Old 02-22-2012, 01:56 PM   #635
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Quote:
Originally Posted by travis87 View Post
Completed my first ever home brew last night - a 1 gallon batch of Everyday IPA from Brooklyn Brewshop. After pitching and setting up my blow off, I had a very slow but steady bubbling a few hours later and again this morning before work. However, I returned from work today and no bubbles! It's in a kitchen cupboard and the thermostat 15 feet away read 72F when I got home.
How much yeast did you pitch? Very likely your fermentation is done, especially if you pitched a full vial/smackpack/11g pack of dry yeast. Doesn't take that many yeast long to chew through a gallon, especially at ambient temps of 72, which means you may have been mid to upper 70s during active fermentation.

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So, am I worried over nothing?
Probably.
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Old 02-22-2012, 02:36 PM   #636
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double post...sorry

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Old 02-22-2012, 06:13 PM   #637
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double post...sorry

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Old 02-23-2012, 01:22 AM   #638
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Ok, I'm gonna attempt to post this for the third time! I have no idea what's going on, but I tried once from my phone and once from my computer earlier today but apparently neither one worked.

Quote:
Originally Posted by ScoRas View Post
Travis - was that a mini all-grain kit? That sounds interesting. Did you measure the starting gravity of the wort with a hydrometer?

And yes, give it more time before worrying about fermentation. As the thread says, it can take 72 hours!
Uh, noob response - "I don't know?" What do you mean by all-grain? Here's a link to the mix from Brooklyn Brew Shop - http://brooklynbrewshop.com/1-gallon...eryday-ipa-mix

As for the gravity measurement...didn't take one. I didn't even purchase a hydrometer to start because I didn't really think I needed one the first go around.


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Originally Posted by discnjh View Post
How much yeast did you pitch? Very likely your fermentation is done, especially if you pitched a full vial/smackpack/11g pack of dry yeast. Doesn't take that many yeast long to chew through a gallon, especially at ambient temps of 72, which means you may have been mid to upper 70s during active fermentation.
It was a pre-measured little packet that was included with the mix. There were no measurements marked on it, but I'd guess maybe 1/4 to 1/2 teaspoon. It was about a 2" by 2" packet was all.
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Old 02-23-2012, 05:24 AM   #639
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Too early to worry about anything, but I just pitched some liquid Wehenstephen in this Hefe batch 2 hours ago, usually I see activity by now, I see nothing, as well this looks low to be 5 gallons (6.5 gallon carboy), it was over 5 gallons by my measurements in the brew kettle should I be worried?... I really hope I start to see something because I was geeked off my OG (target 1.050, ended up at 1.049) and the color of this brew.
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Old 02-23-2012, 07:50 AM   #640
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Update, the beer pictured above just started to gas, I can hear it (3 hours 45 minutes in). It is slower than I am used to, but I believe as I slumber it will pick up. I'll let you know, lets hope for the best!


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