Fermentation can take 24 to 72 hrs to show visible signs.

[slym2none]

So, my latest batch of Nottingham took app. 68 hours to kick in.

68 HOURS!

The whole time, I was cool/calm/collected. I hadn't hit 72 hours yet, so no worries, right? That being said, this is the last batch of "washed' yeast I have, and I think I'm kind of glad. 3rd gen and the longest lag-time yet.

But it worked, and is currently churning away!

Re-quoted, just to let people know that this isn't the way I wanted things to go. It's not the norm, it isn't "right", but it is what happened to me, and to others as well, so it very well may happen to you.

 

[biertschi]

It's possible that the lid doesn't seal perfectly, and you only get bubbling when it's fermenting really hard.

You were right. It changed immedietaly. Thanks! So, as I asked on my previous post; am I too late already?

 

[slym2none]

I am not being flip asking this:

Too late for what?

 

[biertschi]

I am not being flip asking this:

Too late for what?

Well, I am a newbie and wasn't sure if my beer was already ruined or not. That's what I wanted to ask actually. But I guess everything is alright. Thanks.

 

[slym2none]

Oh! Then no, you are not "too late." The fermenting wort will havee positive pressure from the yeast producing CO², even if it is just slight, and should have kept anything small from entering the bucket.

I am betting everything will be fine, and you will have made beer in just a couple weeks!

 

[ncbrewer]

For a couple of years I would set the lid on the bucket without sealing for 2 or 3 days - with about a 1 pound weight on it - air lock in place. After the really active fermentation was finished, I sealed the lid. This was to prevent blowing the lid off in the case of heavy kraeusen activity. Never any problem with contamination.

And lots of fermenter lids don't seal real well. Doesn't seem to be a problem. The moral: As long as the lid is fairly tight and you don't ferment for a really long time, you should be ok IMO.

 

[Yog]

Ok, here's a little confession from a newbie

I've got some basic brewing equipment and a beer kit as a gift. A couple of days I finally had some time to start brewing!

I've tried to follow kit instructions as close as possible, but as a complete beginner I'm sure I made some mistakes along the way - some I'm aware of, and probably even more I'm not yet aware of

So, as everyone, I was extremely impatient. Finished with the brewing and pitched the yeast late in the afternoon. Before going to bed (~5h later) checked it, no activity. Woke up, first thing first - checked it again, still no activity (~13h). Now I started to worry, read half of this thread, and many many others. Ok, ok, I got it, be patient. Had about one hour between work and dinner plans, rushed back home just to take a peek at the airlock. Still no activity whatsover (~24h). Took a flashlight, pressed against a bucket - no krausen, no anything. Is it ok to panic now? Glanced around the forum again, googled some more. Ok, ok, be patient. Before going to bed, ~30h after pitching the yeast, still nothing.
The next morning (~36h) finally something visible going on! The liquid in the airlock moved to one side! Something is happening! The hope is not lost yet This, and a talk with my father, experienced wine maker, keep me from being (too) nervous. Finally, that day in the evening, when I got home, I could from the door (I keep the bucket in the hall) smell something is happening. Moved the curtain, and sure enough, there it was, bubbling happily away

Sorry for the long post, but the point is, it's really hard to keep calm when there is no visible activity, but once it starts, oh boy, it's a good feeling It's been bubbling now for more than 24h, there is nice foam at the top (what I can tell from the side of the bucket), and I hope it'll turn out to be at least drinkable

 

[ncbrewer]

Yog: Glad to hear it started. Now keep the beer temperature under control to get the best quality beer. Look at the yeast instructions, but usually in the mid 60's is good.

 

[Yog]

I've got it to pretty stable 20°C (68F). The instructions say 18-24, so I guess this is right up the alley..

 

[whip]

I have a batch that is approaching the 3 day mark with no signs of fermentation. I'm thinking my wort may have been to cold and I shocked the yeast or I had it stored to long in my fridge. So here's my question. I have an all grain BIAB kit with a dry yeast packet. Can I make a big starter out of that and split the starter between my next batch and the one I brewed last Friday night? What is the best way to make a starter out of a dry yeast ? I was thinking some rich 70 degree sugar water and some gentle agitation.

As always your comments, thoughts and advice are very much appreciated!

 

[jwalk4]

I'm thinking my wort may have been too cold and I shocked the yeast or I had it stored to long in my fridge.

Hmm, not likely. How cold was your wort? What are you fermenting in? (bucket?)

Also, how old is your yeast? I've had packets stored in my fridge for months before (and I plan to do it again soon), and they work just fine!

Either way, it is not recommended to build a starter from dry yeasts (or, at least it is rarely required)

The only way to know if there has been any fermentation is to take a gravity sample reading.


Additionally funny story:

I thought I had a dud batch in my SS brewbucket today. I tried boosting the fermenting temp up to 70 to try and rouse some activity, but I got nothing. So with no air lock activity and no way to see inside, I took a peek under the lid although it killed me! To my surprise I had mad krausen going on! So what's up?
Sure enough, my fastening nut on the chiller coil attached to the lid wasn't tight so co2 was escaping that way. After making the nut finger tight, my airlock started going gangbusters.

Now I'm stuck with what is sure to be a fruity batch of Brown Ale (Not a bad thing, IMO). In fact, I'm excited to try it! I have heard bad things about S04 at high temps, but this brew was always designed for my own private stash so I won't have to explain esters away to anyone.

 

[whip]

My wort was around 60 degrees give or take. I don't know how old the yeast was. It was shipped to me with the extract kit and stored in my fridge for about 2 weeks.

I checked my fermenter this afternoon after I got home from work. There is a bid layer of sediment on the bottom and nothing else going on. No krosen, no bubbles, no nothing. It actually looks like fermentation is done. It's strange.

 

[whip]

I just took an SG and it is the same 1.046 as when I racked it into fermentation

 

[jwalk4]

My wort was around 60 degrees give or take. I don't know how old the yeast was. It was shipped to me with the extract kit and stored in my fridge for about 2 weeks.

I checked my fermenter this afternoon after I got home from work. There is a bid layer of sediment on the bottom and nothing else going on. No krosen, no bubbles, no nothing. It actually looks like fermentation is done. It's strange.

What type of yeast?

Many other people report success pitching at 59-62, speaking of dry yeast that is.

I just to an SG and it is the same 1.046 as when I racked it into fermentation

Frustrating. I'd say order two yeasts (rehydrate, if dry) and repitch.

 

[whip]

The yeast type was White Labs Irish Ale Yeast WLP004.

Just to confuse things more; This batch is now 4 days in. By day 2 all the foam from aeration had collapsed back into the wort. Thats how it sat until sometime today. I checked it this morning before I left for work around 7AM and it was still flat. I went downstairs to retrieve a fermenter to rack a stout into secondary and the blasted thing has about an inch of krosen on it. No activity in the airlock or fermenting currents in the vessel, but it's at least showing signs of fermentation now after 3 1/2 days. Maybe I just got some slow starters! LOL

 

[kombat]

The yeast type was White Labs Irish Ale Yeast WLP004.

Did you make a starter or just dump the yeast in as-is?

 

[whip]

Did you make a starter or just dump the yeast in as-is?

I just dumped it in as is. I should say that this is the second time I've used the same liquid yeast. Both times I just dumped it in. The first time everything worked as expected, but this time has been way below what I expected.

I am also very new to this and don't really have the equipment to make a started.

 

[unionrdr]

Pitching yeast within 10 degrees of current wort temp helps prevent shocking the yeast. Thus helping to shorten lag time, or the reproductive phase.

 

[kombat]

I just dumped it in as is.

That's likely the problem - you underpitched.

I should say that this is the second time I've used the same liquid yeast. Both times I just dumped it in. The first time everything worked as expected, but this time has been way below what I expected.

Your first vial of yeast may have been much fresher, containing more viable cells. That's why it's recommended to use a yeast rate pitching calculator (like Mr. Malty) that will take your yeast's age into account in determining how many cells you need.

I am also very new to this and don't really have the equipment to make a started.

It doesn't take much to get started - you don't need a stir plate and flask; you can get started with a simple sanitized glass jar of some sort. Prep the starter with some DME, add it to the sanitized jar with your yeast, cover the top with some sanitized foil, and give it a swirl every now and then over a couple of days.

 

[unionrdr]

I used a pyrex 2C measure for starters & rehydrating before I got my flask. simple & it worked. Even a quart canning jar, mayo jar, etc will work.

 

[whip]

That's likely the problem - you underpitched.


It doesn't take much to get started - you don't need a stir plate and flask; you can get started with a simple sanitized glass jar of some sort. Prep the starter with some DME, add it to the sanitized jar with your yeast, cover the top with some sanitized foil, and give it a swirl every now and then over a couple of days.

So if I want to make a starter, can I use regular table suger instead of DME. I don't really have any DME laying around. All the DME I had, got brewed so I would need a substitute.

I have mason jars that I can sanitize and use for a starter, but since I don't have any DME, could I use a cup of sugar and a little yeast nutrient? If I can do that, any recommendations on the amounts of sugar and nutrient?

 

[kombat]

You could use plain table sugar and the yeast will indeed multiply. The risk you run is that you're developing yeast that have been bred to feast on simple sugars, and they may underattenuate when pitched into an environment of the more complex malt-based sugars, and the resulting beer will be unintentionally sweet. If you can get your hands on some, I'd recommend using DME as it will produce yeast better suited to fermenting wort.

 

[Lepetitnormand]

the waiting game can be a pain but 72h on the clock and I see airlock activity, that beeing said I could see a lot of yeast cell at the bottom of the carboy so looks like they have reproduce like crazy...

 

[Azbrewboy77]

was just curious why a majority of experts including John Palmer, northern brewer just to name a few , say to rehydrate in 95-105 degree water , but when pitching dry not to let the wort be over 80. don't want to get into debate over which is best . i realize fermenting temp is favorable between 60-70 for the ales I'm making but was just wondering

 

[Hotelguychris]

Similar question likely as others, but didn't see it specifically. My very very first solo brew - after about 8 hours, had good bubbles for about 2 days, then absolutely nothing. What happened, and what should I do?

 

[GilSwillBasementBrews]

Similar question likely as others, but didn't see it specifically. My very very first solo brew - after about 8 hours, had good bubbles for about 2 days, then absolutely nothing. What happened, and what should I do?

Sounds like you finished primary fermentation. I'd let it go 7-10days then check your final gravity. Congrats you made beer.

 

[Hotelguychris]

Isn't it supposed to take like 2 weeks instead of two days? It is only a single gallon batch of that makes any difference. Thanks for the feedback by the way! !

 

[GilSwillBasementBrews]

Your active part of fermentation can be complete in a few days. Just because the active part is over the yeast clean up byproducts left over from fermentation that can take a little while longer. The smaller batch will usually complete faster than larger batches as well. Also depends on your pitch rate and yeast viability on how quick it will finish. Sounds like your on track. Like I said earlier. If give it another 7-10 days then check your FG if it's the same a couple days later your good to go for bottling/kegging your batch.

 

[Kullibino]

So, likely a pretty standard first post, but hey, I guess there’s a reason for that.

Made my first Brew on Monday using a Grainfather and this kit (it’s in Norwegian but you should get the gist of it, if not just ask) https://www.bryggselv.no/Media/Multicase/Documents/Oppskrifter/luckyjack.pdf

Probably a bit adventurous to have my first ever go with all grain but I’m an R&D chemist by trade (and a sucker for shiney kit) and I’m pretty sure I followed the instructions to the letter other than my sparging water being 5-6C too cold. The OG should be 1.046, mines was around 1.039

Anyway, wort cooled and transferred to my fermenter, aerated and dry yeast pitched in unhydrated. Left it for 72 hours with no sign of bubbles or Krausen (sneaked a peek under the lid this morning). At work no but planning to tap a small sample and take a new Hydrometer reading when I get home. If there’s been movement I guess I can relax and just presume the magic has been happening when I’ve not been looking, but I just wondered what my options are if it’s unchanged, as much out of curiosity as to know what my next step should be.

Thanks in advance for any help

 

[ncbrewer]

Kullibino: Some questions:
- Did the wort taste sweet
- What was the pitching temperature
- Condition of the yeast (age and storage temperature) - and was it ever exposed to heat
- Yeast was US-05 - correct?
- Fermentation temperature, and how steady was the temp - this means beer temp, not ambient