Slow/absent fermentation?

[mattrh]

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This is only my second brew. I used the Northern Brewer peat-smoked porter and "proofed" the yeast. Im sure the yeast was active because it was quite foamy in 30 min after adding some sugar. The OG was 1060. I racked the wort to the primary with a racking cane to prevent a mess (it didnt seem to aerate that much when i did this) and then threw in the yeast. Its been two days and ive only seen one bubble when i bumped the fermenter, but there is a half inch of foam on top of the beer.

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Is this normal for it not to be bubbling? My first brew (nut brown ale) was bubbling like crazy after only an hour. Should I have not used a racking cane or is the yeast inactive?

 

[dstranger99]

https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

 

[mattrh]

Oh thanks, didnt see the sticky my bad. I guess im just impatient.

 

[twistr25]

First off, the airlock or whatever setup you have really doesn't say much about your fermentation, it's a tool that helps, but lack of activity doesn't necessarily mean anything. But, some thoughts, your lid could have a leak somewhere. After you "cooked" the wort, it needs to be aerated when moved into the primary, so low oxygen could prevent fermentation. But if you have foam on top, I would assume that is krausen. Leave it be for a few days, maybe 4 from pitch, and if you're still worried take a gravity reading to make sure it's dropping. If it is, leave it be for another 2 weeks or so. If not, may just need to re-pitch. Good luck

 

[frazier]

That layer of foam you see is a sign that things are going well.

Cheers!