Fermentation has not begun

[MillerLowLife]

I am still VERY new to brewing (3rd batch) but with the help of this forum it has become an instant obsession for me. Anyhow I am brewing a sort of dark wheat/drunkelweizen type beer (I think). I finished the batch and put it into the primary about 30 hours ago and the air lock has not bubbled once. Maybe I am impatient or I did something wrong, I dunno. Either way some assurance or guidance would be appreciated. Here is a brief run down of my recipe and what I did.

Grains: 4 oz british choc, 4 oz belgian black, 6 oz American crystal 15l. (steeped at 155 degrees for 30 min)

Extract: 2lbs light liquid extract, 5.5 lbs wheat extract.
(boiled for 60 min)

2 oz hallertauer hops.
(1 oz boiled for 60 min)
(1oz boiled for 10 min)

wlp320 hefe yeast added afterwards.


Once again any help would be greatly appreciated.

 

[Six_O_Turbo]

Don't begin worrying until you go 3 days without fermentation, and even then, use your hydrometer to check the gravity. Can't rely on an airlock any more than you can rely on your brother in law to show up when you are building a deck.

You'll probably see signs soon.

 

[dirt55]

any issues aerating the wort? What is the fermentation temp?

 

[MillerLowLife]

Thanks, I figured I was just being impatient. Just for future reference if after 3 days no signs of life what should I do? More yeast?

 

[MillerLowLife]

any issues aerating the wort? What is the fermentation temp?

Fermentation temp is high 60's, no issues aerating.

 

[LazyPBar]

dont know if this helps or not, i still only have two batches under my belt, but each time i made a starter for the yeast and got lots of bubblage within literally half an hour of putting the lid on the bucket. i just follow palmers directions in the online version of his book. i think it definitely gets em goin a little sooner.

 

[osagedr]

30 hours and no bubbles?

Better dump it.

Well, hold on. 30 hours and how many minutes, exactly?

 

[Six_O_Turbo]

Thanks, I figured I was just being impatient. Just for future reference if after 3 days no signs of life what should I do? More yeast?

If nothing after 3 days (meaning no change in gravity), then you can repitch the yeast. In the future, as the above poster said, making a starter is a good idea unless you are using dry yeast. It ensures that your yeast is healthy and active before you toss it in your wort.

Some great info at www.mrmalty.com regarding yeast and yeast starters. Also a great book on brewing in general is How To Brew by John Palmer.