No bubbles, no froth at the top, but there is a yeast cake...

[Jragon]

My 4th batch, no bubbling, it does not appear to be fermenting at all. I would just assume the yeast was dead and pitch some more, but there is a great big yeast cake at the bottom.
Im using a glass carboy, so I can see it hasnt fermented. I didnt take a gravity reading because i finished my batch at 3am and didnt want to re-sanitize my dipper. Laziness.
Any clue what I should do?

 

[Revvy]

look at your recipe, it should say what the original gravity should be...take a reading now, if it's less you have fermentation.

 

[Newbeerguy]

You say you finished at 3 am. 3am this morning? If so fermentation can 24-48hrs or even a bit longer to get going. You say you see a yeast cake on the bottom of the fermenter...my bet is that the yeast are in their growing phase and you'll start seeing some action soon.

 

[naterock]

What can sometimes be mistaken for a yeast cake, is just trub that has settled. Was it an all grain batch?

 

[suprchunk]

What can sometimes be mistaken for a yeast cake, is just trub that has settled. Was it an all grain batch?

+1
I would say it's trub as well.

 

[Jragon]

I am brewing the reqium raspberry. I found the recipe here. Its my first time stepping out of the "box" and actually buying all my ingredients at my lhbs.
Here is the recipe list:
6 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 87.25 %
12.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.74 %
2.4 oz Roasted Barley (300.0 SRM) Grain 2.01 %
1.00 oz Northern Brewer [6.60 %] (60 min) Hops 15.0 IBU
0.50 oz Cascade [6.40 %] (25 min) Hops 5.1 IBU
0.50 oz Cascade [6.40 %] (7 min) Hops 2.0 IBU
40.00 oz Raspbery Fruit (Secondary 5.0 days) Misc

Nottingham yeast

So, this is also the first time I activated(?) my yeast by swishing it around in what was prob hot water, and then dumping it into my wort in the fermentor.

I posted this only 16 hours or so after I had originally pitched the yeast. I know that was too soon to be worried, but it was the first time I had done the yeast this way, and i had a bad feeling. I think I was right because now it has been two days, and still notta. Its the same as I described it before.
I think you are prob right about it being trub.

Thanks all for your attention. This is a great site. Even some of my friends that have been brewing for decades werent sure what to tell me.
J