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

[bleme]

You could take a gravity reading, but it sounds like your bucket just doesn't seal, which isn't a problem. I have one that doesn't deal and it makes beer just fine.

 

[progressive]

Hi Guys,

New to the forum and brewing my own beer. Just thought I'd check in with this question / situation...

I am about 48 hours into the fermenting of my first batch of Hoppy Heart IPA (kit from Australian company Brewsmith). I followed the instructions provided exactly and all seemed well up until adding the wort to the fermenter. Since then nothing at all has happened. The 'foam' from the aeration (after adding packet of dry yeast as advised) settled down to nothing within about three hours and there is no activity or any krauzen in the fermenter. Since the foam settled I have seen no bubbles through the blow-off tube either.

Any recommendations or suggestions? Have I got a bad batch of yeast? I followed the instructions carefully and paid special consideration to sanitising everything...

Cheers!

 

[bleme]

What was the temperature of your wort when you added the yeast? What temperature is it now? Which yeast did you use?

 

[progressive]

Hi Guys,

New to the forum and brewing my own beer. Just thought I'd check in with this question / situation...

I am about 48 hours into the fermenting of my first batch of Hoppy Heart IPA (kit from Australian company Brewsmith). I followed the instructions provided exactly and all seemed well up until adding the wort to the fermenter. Since then nothing at all has happened. The 'foam' from the aeration (after adding packet of dry yeast as advised) settled down to nothing within about three hours and there is no activity or any krauzen in the fermenter. Since the foam settled I have seen no bubbles through the blow-off tube either.

Any recommendations or suggestions? Have I got a bad batch of yeast? I followed the instructions carefully and paid special consideration to sanitising everything...

Cheers!

Surprise, surprise! 72 hours of nothing then all of a sudden... bubbles and krausen. Coming along nicely now after four or five further hours. I guess some things just take time.

For future searchers, I pitched dry yeast for an off the shelf starter pack. It had sat in a warm room for about two months before I used it which likely didn't help. But things are moving along now. Great.

 

[hxzfh]

On the other hand, contrary to popular belief, it's bad to rocket your fermentation off in 1-2 hours, either. There's a sweet spot that you should aim for in your cell count/pitching rate.

 

[mkyl428]

...

 

[Troyfan78]

I was able to tour Wychwood Brewery last Summer. Neat place.

 

[Wallacenb]

I made two beers at once. A Caribou Slobber and a Dead Ringer IPA. The Caribou Slobber started fermentation about 12-18 hrs after pitching and the Dead Ringer didn't start until 24hrs after pitching. Well, I came home this morning and the Caribou Slobber Airlock looked like the beer had foamed into the Airlock and the rapid/periodic bubble flow in the airlock had slowed to a trickle. And now, 12 hrs later it looks like it has stopped altogether. Is this bad? And if so, is there anyway to fix it? Yeast: Danstar Windsor British style ale yeast, pitched at about 68F, The temp on the carboy is 74-78F.

 

[kombat]

Is this bad?

Yes. You fermented way, way too hot and your yeast went crazy. You'll still have beer, but I suspect you'll notice a strong, undesirable boozy flavour (fusel alcohols), and probably some prominent and complex esters.

In the future, keep your fermentation temperatures down, ideally in the low-to-mid 60's for an English Ale yeast.

 

[Wallacenb]

Thanks for the info. Is there anyway to fix that potential problem, seeing how it's only been 48ish hours since I pitched the yeast? Or is it just ruined once you establish that high of a temp for that long?

 

[kombat]

You can mitigate it by getting the temperature down ASAP, but at least a little bit of the damage will have already been done. Most of the flavours we recognize in beer are produced in the first 3-5 days of fermentation.

It may not be as bad as I've portrayed it to be. For sure, finish it through so you'll at least be able to recognize the flavours that result from fermenting too-warm. That way, in the future, you'll be able to diagnose such problems in your (and others') beers by being familiar with the resulting taste.

 

[ZeKeef13]

I have messed up a couple of my one gallons by not cooking It down to the correct temp usually 75-80 degrees F. I used the ice bath method. Now I have a wort chiller. Thing is amazing. Cost around $60. But cools a 5 gallon batch in like 10 minutes. And yes it can take 24-72 hours for the yeast to start doing anything. So don't think that you "messed" it up. Just assure you are at the right temp before pitching and also force some oxygen into you carboy before putting your yeast in.

 

[user 125772]

Personally, I disagree with the 72 hour thing...if you have no fermentation in 72 hours, you have problems. 72 hours is far too long to have wort sitting around and not being effected by bacterial growth. Is it going to be ruined?, maybe not.....is it going to be the best it can be?, highly unlikely.

Strive to properly oxygenate your wort and pitch a healthy dose of yeast and you'll never be waiting more than 24 hours to see your airlock bubbling.

 

[HB_in_Subic]

I agree with SleepyCreekBrews.. I use dry yeast as I have no way to get viable liquid yeast. Since I started to rehydrate and add some wort to the starter, I have had much quicker ferments and requiring the blow off tube within 12 hours.

 

[Munich_Mouser]

My last batch of beer got skunked with the dreaded "wet cardboard" taste, which I assume came from oxygenating the wort too hot. It was my first batch in an upgraded system (15 gal kettle, full boil, wort chiller). So this time, making a pretty strong dubbel, I think I overcompensated, chilled the wort down to low temp (65-68) oxygenated it well, and then added liquid yeast that I had made a starter with. I put it in my basement which is really cool at about 59*.

Nothing happened for 3 full days, plus a few hours. I thought it had just happened while I was at work. Then last night it started going nuts, probably the strongest ferment I've ever seen (though it's the strongest beer I've made). It was still going strong this morning, though somewhat subdued.

So my question is have I just overdone it on the low temp? Are there dangers to a slow start, other than risk of infection? Should I expect off flavors? This is my seventh batch or so, and what is coming out if the fermenter smells pretty clean so far. Thanks!

 

[ZogCity2015]

I brewed my first beer on Sunday (extract). I had bubbling in the airlock within 7-8 hours, maybe sooner. I didn't expect to see it that quickly, so I didn't check before then. My question though, is how does one slow down the time that fermentation takes place?

 

[ZogCity2015]

Even after 3 days I'd let it go a full week and go by hydrometer readings and not the naked eye. I've had beers that for whatever reason barely blipped the airlock the whole time, but finished fine...I figured they did they activity while I was asleep.

Sometimes just giving the fermentor a shake can rouse the yeasties. I've wondered about dry pitching yeast (I usually rehydrate) sometimes I wonder if the yeasties sometimes get water logged and sink to the bottom of the fermentor before they have a chance to start dancing.

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.

Is there ever a time to not rouse the yeast? I had a lot of activity 6 hours after pitching, and it subsided substantially after 4 days. Should I agitate or stay out of the way?

 

[cbmikey]

My last batch of beer got skunked with the dreaded "wet cardboard" taste, which I assume came from oxygenating the wort too hot. It was my first batch in an upgraded system (15 gal kettle, full boil, wort chiller). So this time, making a pretty strong dubbel, I think I overcompensated, chilled the wort down to low temp (65-68) oxygenated it well, and then added liquid yeast that I had made a starter with. I put it in my basement which is really cool at about 59*.

Nothing happened for 3 full days, plus a few hours. I thought it had just happened while I was at work. Then last night it started going nuts, probably the strongest ferment I've ever seen (though it's the strongest beer I've made). It was still going strong this morning, though somewhat subdued.

So my question is have I just overdone it on the low temp? Are there dangers to a slow start, other than risk of infection? Should I expect off flavors? This is my seventh batch or so, and what is coming out if the fermenter smells pretty clean so far. Thanks!

The cardboard taste comes from oxygenation after fermentation. Usually during bottling. 65-68 really isn't that low but as long as you're storing at 59, you should be fine.

Nope, no other risks. You're fine. relax!

Really you generally want to be nice and cool. What yeast did you use?

 

[cbmikey]

I brewed my first beer on Sunday (extract). I had bubbling in the airlock within 7-8 hours, maybe sooner. I didn't expect to see it that quickly, so I didn't check before then. My question though, is how does one slow down the time that fermentation takes place?

Lowering the temps will slow down fermentation. But as long as you're in the recommended range of the yeast you're fine. Relax!

 

[Daveyg]

I brewed my first beer on Sunday (extract). I had bubbling in the airlock within 7-8 hours, maybe sooner. I didn't expect to see it that quickly, so I didn't check before then. My question though, is how does one slow down the time that fermentation takes place?

I brewed for the first time this past Sunday it was just a one gallon kit someone gave me for Christmas and I had a very active blow off tube in about 5 or 6 hours it has calmed down considerably now and I will be removing the blow off tube and putting the airlock in its place. I was actually suprised at his fast I saw activity I thought for sure I messed something up.

 

[larder]

I pitched my yeast this morning at 1am. Still no signs but it overfilled and came out the airlock throughout the day. Is that a sign it's working? It just collected in the lid and I've got it cleaned up

 

[larder]

It's bubbling now

 

[frank_wood1966]

How's it doing now?

 

[larder]

7 or 8 bubbles will come up really fast. Then stop for about 4 or 5 seconds and a hole bunch again. Making a mess lol. Other then that it's doing good

 

[Dixon9717]

That's what I get sometimes. Sounds normal to me but I'm no expert.......

 

[guillaume]

Just wondering if everything is normal, I pitched my yeast (wyeast 1469) on saturday around 9pm. On sunday night, I had lots of bubbles. Since monday night, I'm only getting 1 bubble every 3 or 4 seconds, no kraeusen. I keep it in a room at 20°C (68°F).

 

[larder]

I'm hoping mine will be done some time early next week. Want it ready for spring break lol

 

[Theheadsn]

I'm hoping mine will be done some time early next week. Want it ready for spring break lol

I had the same issue with mine. Pitched my yeast around 2am (monday) and didn't see any activity for over 24 hours. Was worried because it was my first batch, and even though I knew I should have, I didn't make a yeast starter.

Worst part about making beer, is the waiting ha

 

[petey_c]

I had the same issue with mine. Pitched my yeast around 2am (monday) and didn't see any activity for over 24 hours. Was worried because it was my first batch, and even though I knew I should have, I didn't make a yeast starter.

Worst part about making beer, is the waiting ha

After brewing for about four and a half years, I decided to try my hand at making wine. Pretty easy and overall about the same amount of time. Most of brewing's time is up front - brew day. Once you're done, generally about three weeks or so (after bottling) before you can start drinking. With some of the wine kits I made, they suggest you wait one to two YEARS for the wine to be best...:smack:

 

[unionrdr]

That's one of the reasons I got out of wine making & into brewing. I didn't like having to wait a year to taste my efforts. I had to keep batches of wine fermenting to keep the pipeline going.