48 to 72 hrs with an insufficient pitch of yeast. That is way too long.
And the main point is that 6 hours is really, really short in almost all cases.
I've had plenty beers take off in less than that and had them win medals.
Then you should know that 6 hours is a short time to see signs of fermentation.
OP: Your beer could fully ferment and show no signs. It happens. It could also take off like crazy tonight while your sleeping.
six hours is not "really, really " short.
have good activity
I've been thinking about re-reading my yeast book cuz of this. I'm pretty sure White says that too short of a lag time is sub-optimal. I think another cause is too little oxygen in the wort causing it to go anaerobic too soon.I'm of the opinion that you really don't want it starting before 6 hours. I get concerned if it starts too quickly, that I've over-pitched and the yeast have not properly created all the pre-cursers for the esters.
My beers generally start between 8 and 14 hours, but I've had them start as quick as 3.
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