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Fermentation

Discussion in 'Beginners Beer Brewing Forum' started by dave1776, Jan 1, 2012.

 

  1. #1
    dave1776

    Member

    Posted Jan 1, 2012
    I brewed an allgrain 5 gallon batch this past Thursday evening, by sat the temp in fermenter climed to 76-78 degrees, then cooled off to 72-74 degrees. I have seen no bubbles yet and its Sunday afternoon. Should I open and see? If theres no activity should I re-pitch yeast? I pitched dry yeast.
     
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  2. #2
    vitrael

    Well-Known Member

    Posted Jan 1, 2012
    Three days is a long time to see no visible signs of fermentation. I would repitch.

    Was your yeast packet old? Or did you pitch at a high temperature?
     
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  3. #3
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jan 1, 2012
    At 78 degrees, the fermentation could have easily happened overnight when you were sleeping. Pop off the lid and take a look for the tell-tale signs of a krausen ring. Grab an SG reading, and close it back up. If it's high, you should repitch. But I have a strong feeling it's simply done.
     
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  4. #4
    Revvy

    Post Hoc Ergo Propter Hoc  

    Posted Jan 1, 2012
    Yeah I bet you had fermentation and it's gone. And if it was fast the krausen may not have even glommed onto the sides.

    Take a reading.
     
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  5. #5
    dave1776

    Member

    Posted Jan 1, 2012
    No the yeast pack was new. Cant get any yeast till tomorrow. How long can the brew go in its present state before I cant re-pitch?
     
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  6. #6
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jan 2, 2012
    It's probably DONE. You can repitch a hundred times, but if it's done, it'll still be done. If you take a hydrometer reading, you'll know for sure. You shouldn't repitch until you know this reading.
     
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