4 days and no sweet bubble action

[pabloj13]

Definitely hasn't had any Kreusen yet. Still is very sweet too. this is a brewers best recipe kit from a liquor store too. There's no telling how old it is. I shoulda gone with NB.

Rehydrated at room temp 69f for an hour. Shook my carboy vigorously for a while and that's all. Weird thing is that I stirred it a bit today and checked the gravity and still got .010. And it has no hint of sugar. Could it have possibly fermented completely and settled within that first night?

Does not compute. No, it didn't ferment in one night as you indicated it still tasted sweet after the first overnight. Now it doesn't taste sweet? Does it taste like beer?

 

[Demus]

Houston, we have a bubble. After 6 days darnit! I can finally see Kreusen formation and bubble activity from the yeast cake. This is my 7th batch and I think I learned a valuable lesson: make a starter and spend your dough on quality fresh yeast.

This goes x10 on lagers. Check one of the pitch rate calculators on line like MrMalty.com and you'll see the recommended number if yeast cells is way higher for lagers. I'm glad you have some activity but you're not out of the woods yet. Sounds like you underpitched and under aerated, so that ferment is going to likely be long and slow, and not reach a very high attenuation. keep it at what ever temperature you finally got it going at and eak it up a few degrees as it slows down...

 

[kirbykollege]

Does not compute. No, it didn't ferment in one night as you indicated it still tasted sweet after the first overnight. Now it doesn't taste sweet? Does it taste like beer?

Nothing about this beer makes sense. The bottom of the carboy is darker so there's a possibility the extract has separated from top off water. Other than that I can't explain why I'm getting a low OG and a more vigorous fermentation despite that.

 

[fbold1]

I've seen a lot of threads like this, but not for four days without airlock activity. It's a continental pilsner lager. 1 pack brewferm lager yeast just rehydrated. Sat at 47-50 for three days and now I have it at 56. I didn't take an OG until the next morning after it all mixed well and got 1.010? I think I still measured top off water or something...

I used brewferm lager yeast in a batch of Kolsch, it took 6 days for airlock activity. It finally took off at 57 degrees and activity lasted for 4 days. Beer was excellent. My next attempt at a lager was with Fermentis w34/70, with airlock activity the next day. Both were pitched warm and cooled to recommended temps. I will use the fermentis from now on.

 

[DPBISME]

The krausen you would think would have left a ring.

No argument there... but that looks like more than the trube to me...

Test it.

If still sweet you need to decide what kind of yeast you want to toss on it.

If it tastes of MOLD or something else I would think you might have to toss it (Let's hope not).