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

[progmac]

I don't really know. I had boiled water and then added tap water to get to 35C to add the yeast, then it was a bit below 35 and added another bit of the boiled water to it again but it had been sitting so it was well below boiling temp.

I didn't feel like the rehydration process went well over all. It was my first time rehydrating and it was my first AG day so I was a bit flustered while doing it. Wishing I'd just pitched it dry now.

That doesn't sound good. Can you pick up another pack of s 05? You could add it after confirming no activity after 48 hours.

 

[Eucrid]

That doesn't sound good. Can you pick up another pack of s 05? You could add it after confirming no activity after 48 hours.

I've 2 or 3 packets in the fridge. Yeah I'll give it another 24 hours and repitch I think. Thanks.

 

[Eucrid]

So now theres a pretty steady stream of starsan bubbles coming from the air lock but I'm not hearing the usually gurgle of the airlock. Signs of fermentation or just starsan being foamy?

 

[progmac]

So now theres a pretty steady stream of starsan bubbles coming from the air lock but I'm not hearing the usually gurgle of the airlock. Signs of fermentation or just starsan being foamy?

Sounds like you're good. Starsan doesn't spontaneously bubble afaik Test your seals by pushing down on the lid of your bucket. That should make the airlock bubble. If not, you have a torn gasket or bad seal.

 

[Eucrid]

Its all good :rockin: Got up this morning and theres a nice inch or so krausen and the airlock is bubbling away like crazy.

The thread was right all along.

 

[Bigolive]

I never rehydrate dry yeast. Never really seen the point.

I dare say if you poured near boiling water into the rehydrated yeast you may have done some damage. Just buy another pack and pitch.


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[franzenel]

Ok with my first brew I started getting bubbles about 8 hrs after I sealed it all up and continued to get bubbles about 1 bubble every few seconds for about a total of 24hrs or so. Then I was getting one every 5 to 10 seconds and after a day of that pretty much nothing. Now the idiot that I am I did not take a reading before sealing it up. It has been about 6 days should I give it a few more before I take a reading. I know most of you say to wait 2 to 3 weeks but its my first brew and it is like your first born child you want to show the world and take all kinds of pictures. plus the wife won't let me start a second one until the first one is being consumed.

 

[progmac]

Ok with my first brew I started getting bubbles about 8 hrs after I sealed it all up and continued to get bubbles about 1 bubble every few seconds for about a total of 24hrs or so. Then I was getting one every 5 to 10 seconds and after a day of that pretty much nothing. Now the idiot that I am I did not take a reading before sealing it up. It has been about 6 days should I give it a few more before I take a reading. I know most of you say to wait 2 to 3 weeks but its my first brew and it is like your first born child you want to show the world and take all kinds of pictures. plus the wife won't let me start a second one until the first one is being consumed.

Fermentation may be over (though the 5% of fermentation can take as long as the first 95%) but leaving the beer in the fermenter for 2 to 3 weeks gives it time to clear and condition a bit. You could take a gravity reading at 10 days, and then another one at 13. If it's the same, go ahead and bottle.

 

[franzenel]

Ok thanks

 

[franzenel]

what is the best way to take a sample? I just don't want to dip something in there do I.

 

[progmac]

what is the best way to take a sample? I just don't want to dip something in there do I.

i, and i think a lot of others, use a wine thief for this purpose. it's a little gadget designed for exactly this purpose. a sanitized turkey baster also works. a simple mug properly sanitized can work as well.

don't return the sample, it goes to the gods.

 

[franzenel]

thanks

 

[MikeBergan]

plus the wife won't let me start a second one until the first one is being consumed.

Franzenel,
You need to educate SWMBO on the timing of beer,and the absolute need to keep the pipeline working, this means you start the next batch fermenting once you have available containers, like right after you bottle the first batch (or rack it to a secondary, depending on your process plan)

 

[franzenel]

I did start a batch of Apfelwein for her so now she has something to look forward too. She likes beer but has gotten a gluten sensitivity and really can't drink it anymore. She loves wine and hard cider so I thought I would get a batch of Apfelwein going and maybe carbonate half of it. But she already told me that I will need to back sweeten it as she is not a dry wine kind of gal.

 

[thaymond]

I did start a batch of Apfelwein for her so now she has something to look forward too. She likes beer but has gotten a gluten sensitivity and really can't drink it anymore. She loves wine and hard cider so I thought I would get a batch of Apfelwein going and maybe carbonate half of it. But she already told me that I will need to back sweeten it as she is not a dry wine kind of gal.

Franzenel: I do the exact same thing for the same reason. My wife developed a nasty gluten intolerance after our daughter was born. I did a lot of research on ciders because they are gluten free and she likes them. She loved beer before so ciders were a natural progression.

I've noticed that without yeast nutrient, ciders take forever to ferment. I usually start a new batch for her as soon as I keg the last one.

If you want it sweeter, try some sucralose. I bought our local Dominicks out before it closed. I have a good 30 bottles of it just for this reason when I bottle her cider.

 

[franzenel]

what about lactose for sweetener? and is there a thread that talk about how much to use?

 

[JustinBeerber]

I know it takes up to 72hr, but, now that it's been 24hr and my beer looks flatter than a tweaker's butt, I'm questioning when I pitched the yeast. I brewed a Belgium witbier extract kit from NB, but I didn't know about smacking my pack days in advance of brewing, so I smacked it and it did swell, just not that much. I pitched it about 5 hours after smacking the pack. It was a yellowy liquid. How much swell should I have before the yeast is good. Am I over reacting? 3rd brew.

 

[GilSwillBasementBrews]

I know it takes up to 72hr, but, now that it's been 24hr and my beer looks flatter than a tweaker's butt, I'm questioning when I pitched the yeast. I brewed a Belgium witbier extract kit from NB, but I didn't know about smacking my pack days in advance of brewing, so I smacked it and it did swell, just not that much. I pitched it about 5 hours after smacking the pack. It was a yellowy liquid. How much swell should I have before the yeast is good. Am I over reacting? 3rd brew.

As long as it was viable yeast and not excessively long past it's prime you just need to give it time to do its thing. I'd be willing to bet tomorrow or the next day you find a thick krausen on top and your yeast happily chugging away. If you are concerned with the lag in yeastly activity you could make a starter to ensure your yeast are viable and active which will reduce your lag time waiting for signs. Of fermentation.


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[JustinBeerber]

Thanks G Swill. I assume since the pack did inflate some, it's working, just slowly.

Here's the juice


Looks like a huge pitcher of sun tea

 

[JustinBeerber]

...and lesson learned. Fermentation can take up to 72 hours to show.

48 hrs later (one on the left).

 

[jimmyjjohn]

I got started with Mr. Beer, but moved to all-grain brewing within 6 months.

 

[Monty91]

Well this is a very true thread! I just pitched a smack pack that was 6 months old. I was getting pretty nervous at the 18hour mark when I didn't see any signs of fermentation, but after waiting a little longer, my yeast started up strong!

 

[fatcop]

This is day 3 after pitching my first vial of wlp500. I knew I should have used a starter but the vial was fresh and I was lazy. The sucker finally started bubbling today.

 

[JustinBeerber]

I used a yeast packet that was already partially inflated...3 days ago & not even a hint of activity.

 

[bj2387]

i just made my first batch yesterday. my only concern is i got nervous trying to cool down the wort and put some of the ice in the pot that was surrounding the pot in the sink to cool it down. should i be worried about sanitation with regards to the ice?

also after almost 24 hours. my temp is about 70-74 degrees. it is a dortmunder/lager and my instruction guide did not give a proper temp to store it at. the airlock is bubbling what seems to be correct. any info would help

Just a new guy trying to figure this out.

 

[ohiobeer29]

i just made my first batch yesterday. my only concern is i got nervous trying to cool down the wort and put some of the ice in the pot that was surrounding the pot in the sink to cool it down. should i be worried about sanitation with regards to the ice?

also after almost 24 hours. my temp is about 70-74 degrees. it is a dortmunder/lager and my instruction guide did not give a proper temp to store it at. the airlock is bubbling what seems to be correct. any info would help

Just a new guy trying to figure this out.

I think with lagers you definitely should have done a Starter .cover the car boy with a wet towel or shirt to get it down to 68 degrees and give it time.

 

[GilSwillBasementBrews]

i just made my first batch yesterday. my only concern is i got nervous trying to cool down the wort and put some of the ice in the pot that was surrounding the pot in the sink to cool it down. should i be worried about sanitation with regards to the ice?

also after almost 24 hours. my temp is about 70-74 degrees. it is a dortmunder/lager and my instruction guide did not give a proper temp to store it at. the airlock is bubbling what seems to be correct. any info would help

Just a new guy trying to figure this out.

Well going off the recommended yeast info from white labs (they used Oktoberfest yeast for dortmunder) you want to ferment between 52-58F(11-14C) for that style. And to go with the above post you definately should make a starter for your lager and ferment with good temp control. Fermenting as warm as you are could lead to undesired flavors in your finished beer. Making a lager isn't like making an ale. Well it is with the exception of fermenting at much cooler temperatures than ale yeast.


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[bj2387]

Well going off the recommended yeast info from white labs (they used Oktoberfest yeast for dortmunder) you want to ferment between 52-58F(11-14C) for that style. And to go with the above post you definately should make a starter for your lager and ferment with good temp control. Fermenting as warm as you are could lead to undesired flavors in your finished beer. Making a lager isn't like making an ale. Well it is with the exception of fermenting at much cooler temperatures than ale yeast.


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spoke with the guy from the brew shop today. he explained though its a lager. they use an ale yeast. he said around 60-65 degrees. i did the swamp cooler method with the t shirt and water and ice bottles. came home after being gone 12 hours and its down to 65. so hopefully the first 48 hours of higher temps did not ruin it too much.

 

[MarcdiMaria]

yes fermentation is an essential step for good beer, I could check the quality of the fermentation when I was in Alsace

 

[MattyIce]

Glad I saw this thread. I did not see bubbling in the airlock until hour ~67. Chugging right along now.