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

[packas]

Brew update:-

I bottled on the 9th July. finishing gravity was 1010. Looking forward to tasting it

 

[beerfan]

I brewed 3 batches yesterday using S04 and S05. All 3 started bubbling within 4 to 9 hours. I have been starting in under 11 hours for the last year or so using nothing but dry yeast.

 

[ddockery]

Great sticky. I just brew my first batch 2 nights ago and was a bit worried that I see nothing going on in the airlock. I'll just take a reading tomorrow and hope for the best. Really galkd I found this forum, I'll be doing a LOT of reading over the next few days.

 

[Revvy]

we say 72 hours, but you know, it could be 73, or 80, it's still nothing to sweat about....Remember with LIVING MICROORGANISMS, anything we suggest is just a "rule of thumb," or average, based on our experience, but that doesn't mean the yeasties don't have their own timeframe and agenda...they are the beer bosses, not us.

Remember, if you have sanitized and sealed up your fermenter even if it is over 72 hours your wort wont be ruined if it takes longer. You can buy these and yeast wort kits in some shops. It's basically a 2 or 3 liter soda bottle of wort that you open, pitch yeast in and snap an airlock on. And those sit for many months on store shelves. And although I am sure it is not the greatest beer in the world, the wort doesn't instantly go bad if they are not sold within 72 hours of being sealed up.

So don't automatically assume just because the yeast doesn't appear to take off for over 72 hours, that it is automatically going to spoil, if you haven't opened the fermenter.

And under most circumstances your yeast will take off...UNLESS you have had mail order liquid yeast sent to you in the heat of summer and didn't make a starter, OR you dropped the yeast into boiling wort.

It is not like the bad old days of pre/1978 brewing when yeast came in dried out cakes that may have travelled in a hot cargo ship over months from Europe. Most yeast today is lightyears healthier than it was back then....

And even if some of the cells are dead, the first thing the yeasties are going to do when presented with 5 gallons of food is have an orgy and reproduce.....that is what is usually happening in the so called lag time...the yeast are waking up, and beginning to raise an army to tackle all that food.

If we can grow a huge 1/2 or 1 gallon starter from the dregs in a bottle of beer, then the yeast you pitch will take off eventually....and if you leave your fermenter alone...don't even look at it, in fact if you trust it...it will be fine.

They've been doing this fermentation stuff for over 4,000 years in some pretty hostile condition, they should be able to handle your nicely sanitized and sealed fermenter.

 

[bob1852]

And under most circumstances your yeast will take off...UNLESS you have had mail order liquid yeast sent to you in the heat of summer and didn't make a starter

sadly, this happened to me....I fear my starter is dead - but, I'm gonna give it another 24 hours (already on 36+), but I'm guessing the journey from AHS to Pinetop, AZ this time of year killed the yeasties

 

[zinger084]

I mixed up my first beer batch ever which consisted of an Oatmeal Stout Kit from Grapes and Granary. This is a lot of fun and I can't wait to brew the next batch... possibly this weekend.

I pitched the yeast on Saturday night and it took until last night (Monday night) to show real activity (30 seconds between bubbles. I went downstairs this morning (Tuesday morning) to see if it had sped up, and it's bubbling once every 3 seconds! This thing is erupting like a science experiment.

Bottom line though, I was worried I messed something up since it wasn't bubbling at all in 24 hours. I just figured listen to the people at this forum and don't worry. I didn't...

 

[Raveontec]

Started my first batch of beer on Sunday evening. Its a Brewer's Best Red Ale. Pitched the yeast around 1:00 AM Monday morning and still had no signs of fermentation this morning =(. Its in an Ale Pale so I cannot see whats happening. I know, I know... "Relax. Don't Worry. Have a home-brew." Unfortunately since it is my first time I have none to enjoy.

Giving it a bit longer and just hoping that it is working. Since I prepared the yeast instead of straight pitching it I figure it is all probably okay.

Wish me luck!

 

[Raveontec]

So I posted earlier about how I did not think my beer had started fermenting. Tonight after I took the dog on a walk I noticed an odd smell. Seems to be coming from my fermenter. Still no bubbles in the air lock but I am really starting to think that the seals on the bucket are not great. Would more of an aroma around the fermenter likely point to the start of fermentation?

Not really worried at this point but just curious about what signs I can get of fermentation without being able to see inside the fermenter.

 

[Shooter]

So I posted earlier about how I did not think my beer had started fermenting. Tonight after I took the dog on a walk I noticed an odd smell. Seems to be coming from my fermenter. Still no bubbles in the air lock but I am really starting to think that the seals on the bucket are not great. Would more of an aroma around the fermenter likely point to the start of fermentation?

Not really worried at this point but just curious about what signs I can get of fermentation without being able to see inside the fermenter.

Hard to tell for sure without being able to see in, but interesting smells can be an indicator. The CO2 that's being generated seems to carry the odors up and out of the fermenter quite easily.

I think you're probably fine. I've done batches in my Mr. Beer where the only sign of fermentation was a beer like smell and a super thin layer of bubbles on the surface. I've done batches in my little carboy where it looks like a fountain of CO2 bubbles coming up the side of the glass. I've done most of my batches in plastic buckets and I saw airlock activity in a lot of them, but had one where there was nothing in the blow off tube, but the there was enough pressure coming out around the seal of the lid that it was making a whistling sound.

My most recent batches showed now activity in the blow-off and no activity in the airlock. I've already bottled one of them and the other will be ready in a couple of weeks. I'm confident that, when I go to take a hydro sample this weekend, I'll see fermentation happened without me even knowing it.

 

[rking]

we say 72 hours, but you know, it could be 73, or 80, it's still nothing to sweat about....Remember with LIVING MICROORGANISMS, anything we suggest is just a "rule of thumb," or average, based on our experience, but that doesn't mean the yeasties don't have their own timeframe and agenda...they are the beer bosses, not us.

Exactly...

For all the people out there worrying about their lag time, mine was right at 90 hours!!

Im not particularly proud of that, and may get some off flavors from a little too much stress on the little guys, but this was my first try growing Pacman yeast from the bottom of 2 shakespeare stouts.

1.068 OG, 2.5 gallon batch, a weak 1 quart starter, and 90 hours out, it started right up!

The best part will be washing the yeast and having good pacman sitting in the fridge!!

 

[Raveontec]

My Red Ale finally started showing some bubbling in the fermentation lock last night. It took about 67.5 hours before I got any signs other than the odd smell at about 45 hours. Any word on how often the lock should bubble for a good rate of fermentation? Mine is going about once every 3 seconds last I saw. Last night it was going at once every 4 seconds but it sped up over night.

 

[dlnash16]

Hi, I just did my first batch 36 hours ago. Not worried that I don't see any action yet. But people say to check the gravity again to see if it really started. What should I expect to see? My OF was 1.042 and if I test in another 24 hours if I don't see anything what should I expect to see if fermentation has started? Thanks.

 

[dlnash16]

That was supposed to be OG.

 

[torque2k]

96 hours. Not a bubble at 90 hours this morning, and when I came home, magic. I was about to crack the lid on the bucket this evening; I felt I was pretty dang patient.

That said, that's the last time I 1) ferment in a bucket, and 2) use dry Nottingham. I'll go back to Safale dry yeasts. Better yet, I've been reading up on using starters with liquid yeasts, and I think it's time.

 

[Cheaton]

96 hours. Not a bubble at 90 hours this morning, and when I came home, magic. I was about to crack the lid on the bucket this evening; I felt I was pretty dang patient.

That said, that's the last time I 1) ferment in a bucket, and 2) use dry Nottingham. I'll go back to Safale dry yeasts. Better yet, I've been reading up on using starters with liquid yeasts, and I think it's time.

If you check the Fermentation/Yeast forum on this board you'll find a thread about a nottignham batch that was having slow starts. I wouldn't poo poo using their yeast becasue of one bad result. Alot of the brewers on here love it for Ales.

 

[torque2k]

I wouldn't poo poo using their yeast becasue of one bad result. Alot of the brewers on here love it for Ales.

True, though it was the first time I've used it, and it took that long to really start. Dunno. It WAS in a kit, but my LHBS keeps their kits rotated pretty well; they're hardcore like that. The pouch said to use before 11/15/09.

Speaking of, how long of an expiration period can we expect on dry yeasts? Like, if my packet said "Good thru 11/09", what's the full life in the packet? 3 months? 12?

 

[maltbarleyhops]

my first brew, been in the primary for 30 hours, i was gettin kinda spooked because this moring (15 hr mark) all i could see was tiny tiny bubles in the airlock. when i got home from work tonight(29hr) there was absolutely no sign. so i got on here did a litle reading. then i put a heating pad at the base of the pail and just as i was turning it on, IT GURGLED!!!
now, 2 questions:

1. how much activity (tiny tricle bubbles, hot tub aerator bubbles or water cooler type glugs?

2. the lid stays on the airlock, right?

RECIPE:
7LBS muntons irish stout

centennial hops

peat moss roasted barley

oats

pure dark brown cane sugar - for a little added octane

starting gravity 1.048

 

[Vuarra]

2) I would recommend that the lid stays on the airlock, but if you have an over-enthusiastic fermentation, all bets are off, and you should be looking for a blow-off setup.

1) Yeast know what they are doing, whether you have water-farts or no action at all in the airlock. DO NOT LOOK AT THE BUBBLES AS A SIGN OF ANYTHING OTHER THAN BUBBLES.

 

[maltbarleyhops]

well with the room temp at 63 deg f i thought it would be a little chilly so with a heating pad in my "mini cellar" i got it up to 67 deg f and the yeast are running like the wind.

 

[r3wind]

This thread ended up being a lifesaver. Had a Brewer's Best Weizen kit going on Thursday night (first one using the new setup from Midwest, graduated from a Mr. Beer), had issues getting the temp down. Once it did, pitched the yeast, and waited....and waited...and waited....
Close to 80 hours later, wake up , and it's bubbling in the airlock! Since then, it's slowed down to a bubble every 3 seconds. Was sweating it out pretty bad, kept trying to relax, but was getting tough. SO...if you're starting to panic, deep breath, it'll be fine.

 

[torque2k]

Close to 80 hours later, wake up , and it's bubbling in the airlock!

Was your kit delivered with Nottingham yeast? If so, do you happen to remember what the expiration date on the packet was?

 

[r3wind]

No, I thought I did, but I can't find it. I had the hops labels in the extract label, I guess the yeast fell out and got thrown away. (It was Nottingham)
Gone from once every 2 seconds to once every 7, 3 days later.

 

[creole_hops]

This past Saturday I used liquid yeast for the first time. I didnt see any "signs of life" till late last night. Thanks to this post, I didn't freak out and repitch.

Good sticky

 

[Tarheel4985]

I hate to post here because I feel like it's admitting defeat, but I'm at hour 60 and still no activity. I'm doing a Pliny clone, so the OG was pretty high (1.074) and I should have used a starter or used two vials of yeast but I didn't and now I'm worried about a very expensive batch of beer. I used the White labs California Ale yeast and aerated the heck out of it before pitching. It's been kept at a steady 68-70 degrees and after 60 hours, no airlock activity and the OG reading hasn't moved.

My OG readings have actually been 1.090 but I know that's not right since I did an extract batch. But both the initial reading and the reading I did at 60 hours read 1.090, so I know there has been no fermentation.

What should I do?

Should I give it another day or so? Should I try shaking it up again or stirring it to agitate the yeast? Do I need to aerate it again? When should I pitch more yeast and if I do, what yeast should I use? Unfortunately I don't have any more yeast other than some champagne yeast for apfelwein, so I guess I'll need to stop by the local homebrew shop today to get some more yeast.

 

[NoFiller]

we say 72 hours, but you know, it could be 73, or 80, it's still nothing to sweat about....Remember with LIVING MICROORGANISMS, anything we suggest is just a "rule of thumb," or average, based on our experience, but that doesn't mean the yeasties don't have their own timeframe and agenda...they are the beer bosses, not us.

I'm making my first cider (which is my first anything) and I'm freaking out because nothing is happening. I've tried to be patient but it's been over a WEEK! I think the first 3-4 days were too cold, especially at night it got less than 60F, but I warmed it up and now it's been sitting between 65-70F for 3 days.

I used Lalvin EC-1118 yeast that wasn't refrigerated at the store and looked kind of dusty (expiry was 2011) but it foamed up a lot when I mixed it with warm water.

I'm worried that I didn't give the campden tablets (actually used potassium metabisulphite) enough time to dissipate. I put in enough for 100 ppm (1 teaspoon/5 gallons) and left it for 27 hours. The other thing I did was mix the pectin enzyme with the yeast right before dumping it in. The cider is now very clear... so I guess that worked anyway.

Everyone says to wait and not panic, but how long is too long? And then what do I do, just throw in some more yeast?

 

[NoFiller]

Ok, I checked the seal on the airlock for the 100th time and it was loose! Maybe from too much checking Well, now that it's sealed properly it is bubbling very, very slowly. I didn't check the gravity because I don't have a wine thief.

But what worries me is that the cider looks exactly as it did the minute after I pitched the yeast, except that it is so clear. I thought the yeast was supposed to make it cloudy, then after 2-3 weeks when it cleared the yeast were done eating, and you leave it for another week to be certain before bottling. But mine cleared in a couple of days. I know I should have faith in the cider gods but should I give them a hand and try this:

I was worried about the fact that there was no activity after 3 days on my apfelwein. Yesterday I needed to get something out of the closet where I keep my carboys, and not wanting to knock it over while rummaging around, I moved it for a bit, then put it back. Evidently that was enough to kickstart fermentation, and it's been bubbling like crazy ever since.

I want to thank all the pros for putting up with us worriers. It's just so hard when it's your first attempt and there's nothing you can do.

 

[Vuarra]

NoFiller... A turkey baster works well as a wine thief, too

I'll bet that you will be just like me... "Don't worry about the bubbles, just check your gravity"!

 

[NoFiller]

That's a great tip Vuarra. But I just looked and I don't have one of those either, haha: the life of a student.

Oh well, it'll just have to be a surprise I guess.

 

[ThatGuyRyan]

I have brewed 30 beers in the past 9 months using dry, cultured, liquid WL and Wyeast and all have showed airlock movement within 24 hours. My last beer brewed on Sunday was Black Forest Stout from Jamil's book and it was a last minute make since I had family in that wanted to see me brew. So instead or making a starter off of a single smack pack I used three packs per Jamils book. Letting them swell for about 6-7 hours before pitching. Still today not a thing going on that I can see. I opened the fermenter and its just jet black wort nothing floating no foam, no build up on the walls nothing. This was the most yeast I ever pitched. The room temp is at 68 and I bumped the temp up to 71 the other night and still nada. I really don’t want to spend another $25 on yeast for this. I didn’t have time to take a gravity reading this morning but I will tonight.

 

[NoFiller]

Hmmm... so I checked my SG (used the racking cane) and it hasn't changed at all from the OG. I tasted it and it tastes just like apple juice, with a very slight after taste of yeast (like when you open a jar of bread yeast). So I guess I'll go ahead and re-pitch?