Fermentation can take 24 to 72 hrs to show visible signs. - Page 92 - Home Brew Forums
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Old 03-05-2013, 04:46 PM   #911
Hugh_Jass
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Nov 2008
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Normal gravity beers don't really need it. The yeast is done and is slowly dropping out of solution. This process can be sped up by using geletin. LINK

Both using primary only and primary/clearing vessal are acceptable in homebrewing. I'm in the primary only camp.

EDIT to say I primary only because

1)I've not noticed a difference between the two processes

2)I view secondary as an unnecessary step and I'm too fng lazy to worry about it.


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Old 03-05-2013, 04:51 PM   #912
AdamHasser
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Mar 2013
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Cool. I'll look into that. Thanks for all of your help. May the beer Gods smile upon you!



 
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Old 03-08-2013, 04:44 PM   #913
Beergazzi
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Feb 2013
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Just to add another nugget of info to this one...

My stout that started at ~.01054, and took two weeks of me not seeing a bubble to get to .01021, was moved to a room that was a few degrees warmer (65-67 vs 61-63) and over the last few days went from .01021 to
.01017.

So..can't bottle, which is a bummer, but certainly better than bottling bombs after two weeks in primary.

 
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Old 03-11-2013, 02:21 AM   #914
Dhyde25
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Mar 2013
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It has been 30+ hours since I brewed my first batch. There has been no sign of fermentation. I did not stir in the yeast. Is that a problem?

 
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Old 03-11-2013, 03:46 PM   #915
progmac
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Quote:
Originally Posted by Dhyde25 View Post
It has been 30+ hours since I brewed my first batch. There has been no sign of fermentation. I did not stir in the yeast. Is that a problem?
dry yeast or liquid yeast, what was the predicted OG? if liquid yeast, what was the manufacture date on the package?
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Old 03-11-2013, 03:58 PM   #916
Hugh_Jass
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Quote:
Originally Posted by progmac View Post
dry yeast or liquid yeast, what was the predicted OG? if liquid yeast, what was the manufacture date on the package?
In addition to these questions, what is the current temp of the liquid? If the solution is too cold, the yeast may remain dormant or be a bit sluggish.

Stirring the yeast isn't necessary. Given the right environment, they know what to do. No worries there.

Also, how do you know there isn't fermentation?
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Old 03-11-2013, 04:09 PM   #917
Dhyde25
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Mar 2013
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Dry yeast. I am probably just being paranoid. I haven't checked the krausen yet, so I will do that tonight. Does it hurt the beer this early in the process if I open the bucket?

 
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Old 03-11-2013, 04:11 PM   #918
Hugh_Jass
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Nah dude, wash your hands well and open it up. You want to keep everything as sanitary as possible.

I'd bet you've got active fermentation going but the bucket did not seal. This would allow the co2 to escape and the airlock to remain silent.
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Old 03-11-2013, 04:41 PM   #919
Dhyde25
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Mar 2013
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Ok. I will check it out. Thanks for the advice.

 
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Old 03-12-2013, 12:07 AM   #920
Dhyde25
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Mar 2013
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This is what under the lid looks like. This was taken almost exactly 48 hours after I added the yeast. Does that right? O do I need to do something to it?


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