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

[Jhoss]

I posted this in the Newbie thread but pitched yeast Saturday night, here we are Wednesday afternoon/eve and nothing, nada. I guess I'm going to find some dry yeast to throw in. No sign of fermentation. I guess it could be the lid not on tight but I doubt it. My first time with liquid yeast.

 

[H-ost]

I posted this in the Newbie thread but pitched yeast Saturday night, here we are Wednesday afternoon/eve and nothing, nada. I guess I'm going to find some dry yeast to throw in. No sign of fermentation. I guess it could be the lid not on tight but I doubt it. My first time with liquid yeast.

Before you repitch I would take a peek inside and see if any krausen is or was there.

 

[Jhoss]

I also took a hydrometer reading. I think it fermented after all. Here's a pic of the hydrometer Saturday night before pitching yeast. I'd guess at 1072.

Here's a reading Wednesday evening after no visible signs of fermenting. I'd guess at 1024.

 

[Rivenin]

Take another reading in a week and see where it drops to

 

[H-ost]

take another reading in a week and see where it drops to

+1

 

[Lbillotto]

I used a brewers best continental pilsner, pitched on Sunday night. Still no bubbling on Thursday night. Suggestions?

 

[H-ost]

I used a brewers best continental pilsner, pitched on Sunday night. Still no bubbling on Thursday night. Suggestions?

Are you using a pail? If so have you checked to see if the lid is on tight?

The airlock is not a good indicator of fermentation.

If you want it is OK to open it up and take a peek inside. I bet you will see krausen or krausen residue, if not then we can help you out.

 

[Lbillotto]

Yes I'm using a pail. I checked the lid and it's on tight. I looked inside and there was no krausen or ring. I decided to wake it up and give it a shake. The airlock is slowly bubbling now.......good or bad?

 

[H-ost]

If the bubbling hasn't stopped, then I would say rousing the yeast might have worked. If it stopped the next step would be to draw a sample and take a hydrometer reading, that is the only true way to tell if any fermentation has or is occurring. So check the gravity and get back to us.

Generally you do not want to shake the fermentation vessel because it can lead to oxidization which contributes to off flavors, gently mixing with a spoon is the preffered method. Don't let this get you worried right now beer is resilient and unless you are certain of something like an infection you shold always give your beer a chance to be bottled and conditioned. check out https://www.homebrewtalk.com/f39/think-you-ruined-your-beer-set-your-fears-aside-74520/ it is a good read to help calm the new brewer.

 

[Lbillotto]

I took a reading and there is no change from the starting gravity of 1.044........

 

[H-ost]

Repitch would be your best option here.

 

[Lbillotto]

Any concerns that it has sat so long?

 

[H-ost]

As long as sanitation practices have been followed well then I doubt you have much to worry about. That said, the sooner you get some yeast munching away in there the better chance that they will overpower anything that might have snuck in.

I would repitch and hope/assume that all will turn out well before I got worried about an infection though.

But I'm curious as to the root of your problem. What type of yeast did you use? Was it a dry pack, smack pack, or vial? If you happen to still have the package, does the date indicate that it is fresh? When you pitched, how did you do it? I'm just guessing here but you probably used a dry pack and rehydrated per the instructions?

 

[Lbillotto]

I used a dry pack. I didn't rehydrate, batch sheet said either way. I don't have the packet anymore, but I'm making a trip to the local shop now

 

[H-ost]

Hmm... if you brewed from a kit there is a chance it was old yeast but no way to know for certain...

I asked about the re-hydrating because I have read of people accidentally killing their yeast by re-hydrating with too warm of water but that obviously wasn't your problem.

For what it is worth, most people on here say re-hydration is unnecessary with dry yeast "pitch dry yeast dry".

After you repitch I would also suggest you read a little on here about "starters". Starters are good for pitching the correct amount of yeast and also useful for determining whether or not the yeast are healthy and viable.

 

[Lbillotto]

Hmm... if you brewed from a kit there is a chance it was old yeast but no way to know for certain...

I asked about the re-hydrating because I have read of people accidentally killing their yeast by re-hydrating with too warm of water but that obviously wasn't your problem.

For what it is worth, most people on here say re-hydration is unnecessary with dry yeast "pitch dry yeast dry".

After you repitch I would also suggest you read a little on here about "starters". Starters are good for pitching the correct amount of yeast and also useful for determining whether or not the yeast are healthy and viable.

Well...this is turning into a Greek tragedy. I wen t and got two smack packs and neither one inflated at all. Turns out they were well expired. So first thing ten am going back for more yeast and hopefully king Midas won't touch this batch.

 

[Lbillotto]

Well...this is turning into a Greek tragedy. I wen t and got two smack packs and neither one inflated at all. Turns out they were well expired. So first thing ten am going back for more yeast and hopefully king Midas won't touch this batch.

Got a some quality dry lager yeast and it went to work within a couple of hours. Keeping my fingers crossed on this one but won't know for a while

 

[RobertSss]

hey!
I'm brewing Cooper's Traditional Draught
Fermentation hasn't started after 72 hours. room temp is 22-24 C.
Starting gravity was 1.0918(isn't that super high), ~12hours ago was 1.0436. Both readings include temp adjustments. There is no activity in airlock. What are my options here?

 

[H-ost]

Got a some quality dry lager yeast and it went to work within a couple of hours. Keeping my fingers crossed on this one but won't know for a while

Well I'm glad to hear you got it started. What temps are you at?

 

[H-ost]

hey!
I'm brewing Cooper's Traditional Draught
Fermentation hasn't started after 72 hours. room temp is 22-24 C.
Starting gravity was 1.0918(isn't that super high), ~12hours ago was 1.0436. Both readings include temp adjustments. There is no activity in airlock. What are my options here?

1.0918 sounds high but what did the recipe say it should be? If your gravity has dropped from 1.091 to 1.043 that means fermentation has/is happening. So your options are to wait and let your beer finish. This is why we say an airlock is not an indicator of fermentation.

 

[RobertSss]

1.0918 sounds high but what did the recipe say it should be? If your gravity has dropped from 1.091 to 1.043 that means fermentation has/is happening. So your options are to wait and let your beer finish. This is why we say an airlock is not an indicator of fermentation.

actually i have no idea cos i threw out the can and recipe already.
i'll check the gravity again this evening(24 hours since last check) and see if it has dropped some more

Edit:
just took gravity reading again - 1.0216 so it's already more than 4x lower than my SG and the best part. I guess it's fermenting after all

 

[H-ost]

I'm glad its going well!

 

[RobertSss]

is it ok that the gravity has dropped to 1.0026 ?

 

[H-ost]

I do not use a refractometer but I hear they are not very accurate POST fermentation. Do you have a Hydrometer you can check with?

 

[RobertSss]

i am checking it with hydrometer. the reading was 0.2

 

[dvStillerFan74]

Hello everyone,

I'm a newb when it comes to brewing, although I recently fermented and bottled my first batch and am working on my next batch. I'm brewing 6Gal of Munton's Nut Brown Ale, using the instructions along with 1 tablespoon of Allspice and 5 cups of Light Spraydry Malt. I rehydrated the yeast which came with the kit according to the directions, aerated the wort in my carboy, and pitched once the wort reached 70 degrees F. I then put the carboy in a closet and left it alone overnight.

The next day the airlock was very active, with gas escaping about every second. I closed the door and checked on the fermentation again the following day, with gas escaping about as frequently as before. The third day I checked, and the airlock activity was almost non-existent. Although there was still some kraeusen, it's very little. I have not taken a gravity reading since I pitched the yeast, since the instructions stated fermentation should take 4-6 days. Today is the fourth day, and the airlock is still quiet, so I'm concerned with my fermenation.

Should I take a reading now, or wait until after the 6th day?

Thanks.

 

[H-ost]

Everything sounds normal. Take a gravity reading at the two week mark and I'd bet you hit your target gravity.

 

[msujack]

Before you ask, ALWAYS take a hydrometer sample of the specific gravity to see if fermentation is/was taking place.

If you want beer to be ready in under a week, buy it from the store. The process takes longer than that.

 

[AnchorBock]

I've got a question that I haven't been able to find an answer to. I'm using harvested WLP002 in 2 beers that I brewed Sunday - pitched about 6 PM. It's now been about 36 hours and there has been no notable activity. I've had beers take this long to get started before so I'm not terribly concerned, however in both beers the yeast has completely flocculated out. It honestly looks like most beers look about a week after pitching when the fermentation is complete (dense layer of yeast on the bottom, light dusting of yeast on the sides of the carboy). I've roused the yeast twice (at 18 and 24 hours), but same thing - flocs out.

I had harvested the yeast a week before repitching so it was still within that 2 week period. I added 60 seconds of pure 02 to each carboy. Do I need to be concerned since the yeast have flocculated? I would think if they are taking in oxygen, starting fermentation, etc they would be suspended, not flocculated.

 

[Hugh_Jass]

no krausen, no noticeable activity, sediment layer on the bottom.
I'd be concerned....take a gravity and plan for plan b