Hello,
I am in the process of brewing my first batch!! An Autumn Amber Ale kit with Munton Dry Yeast. I followed the instructions exactly, and have had the beer in the fermenter for over 24 hours. It appears there is a yeast cake on the bottom of the fermenter, and I see no signs of fermenting (no bubbling in blow off container, visual signs in carboy, or krausen). The carboy temperature is 68 degrees F. I'm not overly concerned about the lack of fermentation because it's only been about 30 hours, but should I have a yeast cake already? It is about an 1 inch thick or so. From the research I've done, I found Ale yeast's are top fermenting, and that is what has me concerned.
So... Do you guys have any tips? Should I wait another 24-48 hours and see if fermentation starts, add more dry yeast now, shake the carboy??
Thanks in advance!
I am in the process of brewing my first batch!! An Autumn Amber Ale kit with Munton Dry Yeast. I followed the instructions exactly, and have had the beer in the fermenter for over 24 hours. It appears there is a yeast cake on the bottom of the fermenter, and I see no signs of fermenting (no bubbling in blow off container, visual signs in carboy, or krausen). The carboy temperature is 68 degrees F. I'm not overly concerned about the lack of fermentation because it's only been about 30 hours, but should I have a yeast cake already? It is about an 1 inch thick or so. From the research I've done, I found Ale yeast's are top fermenting, and that is what has me concerned.
So... Do you guys have any tips? Should I wait another 24-48 hours and see if fermentation starts, add more dry yeast now, shake the carboy??
Thanks in advance!