Fermentation not starting

[Kark]

So I brewed a hefeweizen on Sunday, the same recipe I have done 3 times so far (all extract based). The first 2 were fermenting within 12-14 hours at the most. We are coming up on 48 hours now and nothing is happening. I looked online and saw the 2 causes most mentioned were the seal on the fermenter was bad or the yeast was bad. I use the Anvil Bucket Fermentor that is on it's 4th or 5th beer so I can't imagine it is that. The yeast is a Safale W-06 dry yeast, so I am ordering another of those.

There was a lot of foam on the top when I put it in the fermenter and pitched the yeast in a spot without foam so I am wondering if that caused it? Will pitching another yeast hurt it if it's not that?

Appreciate any insight.

 

[myndflyte]

If you are pitching the yeast in dry, just stir it up after. That way if it is on foam, you'll still knock it down into the liquid. Have you taken a gravity reading? Because that's really the only way to know nothing is happening. But no harm in pitching more yeast if the gravity hasn't moved.

 

[Kark]

I took an OG of 1.050. I will check to see if it has changed when I get home tonight. It's 2 days until I can get the yeast anyway. I appreciate the response, didn't even think to check that.

 

[DVCNick]

If the fermenter is not totally sealed it won't stop fermentation, it will just prevent bubbles from going through the airlock, which people can misdiagnose as a lack of fermentation.

While a hydrometer is the only way to know for sure, if you have done this recipe before and know what kind of krausen to expect and aren't seeing that, it probably is not a good sign.

 

[ncbrewer]

While a hydrometer is the only way to know for sure, if you have done this recipe before and know what kind of krausen to expect and aren't seeing that, it probably is not a good sign.

And you can check for kraeusen by darkening the room - set a flashlight on the lid shining down. The kraeusen will show up looking at the side of the bucket. But sometimes the kraeusen is indistinguishable from the beer if it is solid and dark, so in that case you would need to know the original liquid level for this to work.

 

[Kark]

Well, I checked the gravity and it is down to 1.030 from 1.050. I can't find anything wrong with the seal and it is being kept at 67 degrees with my Anvil cooling system. Guessing it will be ok, since it is fermenting?

Thanks for the responses, I have done 8 brews so far and every time I think that I have figured things out, something new happens.

 

[myndflyte]

Sounds like it's going. Maybe something was a little different with the extract this time around? Who knows. Fermenting beer is a living thing and sometimes it can act strange.

 

[rburrelli]

Thanks for the responses, I have done 8 brews so far and every time I think that I have figured things out, something new happens.

And that is how we learn. All these little things we pick up as we go along IMO make us better brewers in the long run.

 

[Kark]

Well bottled it yesterday, got down to 1.012, so in the range. When I was removing the stopper the airlock cracked and broke, so guessing there was something wrong with that part all along. Beer tasted about the same as all other batches pre-carbonation so glad I didn't have to dump it!

 

[Sematary]

What I normally look for is condensation inside of the airlock. If I see condensation then that seems to be a good way of knowing if it's fermenting or not, even if the airlock itself seems relatively inactive.

 

[BlutoA10C]

Folks, a quick follow up question with an almost identical situation:
- Fermentation does not appear to have started after 24hrs (I have not taken a new gravity reading)
- I'm preparing for a 10 Day trip and won't be able to follow up until I return
Should I:
A) Repitch another round of yeast - I've heard "over-pitching" is OK
B) Leave it alone and check when I get back - if no change in gravity, can I repitch then or is it too late?

Advice Appreciated!
Dave

 

[myndflyte]

Well without a gravity reading, you don't know if it truly hasn't started. Also if you pitched straight without a starter, no activity after 24 hours isn't always surprising. I would just leave it.

 

[BlutoA10C]

If I leave it and come back in 10 days without any fermentation can I try pitching some new yeast?

 

[Sematary]

If I leave it and come back in 10 days without any fermentation can I try pitching some new yeast?

If you're positive it's not fermenting then sure, you can pitch more yeast.

 

[IslandLizard]

If I leave it and come back in 10 days without any fermentation can I try pitching some new yeast?

If there's no intentional fermentation taking place during those 10 days, unintentional fermentation will have spoiled your beer by then.
What yeast did you pitch? 24 hours of lag time is not unusual. Neither is lack of airlock activity.

 

[Sematary]

Folks, a quick follow up question with an almost identical situation:
- Fermentation does not appear to have started after 24hrs (I have not taken a new gravity reading)
- I'm preparing for a 10 Day trip and won't be able to follow up until I return
Should I:
A) Repitch another round of yeast - I've heard "over-pitching" is OK
B) Leave it alone and check when I get back - if no change in gravity, can I repitch then or is it too late?

Advice Appreciated!
Dave

Honestly, I've seen it go up to 48 hours or even a little longer before I started seeing activity. Is there condensation in the airlock? If there is, I would take that as a sign that it is fermenting normally.
Also, if you have it in a bucket with a thermometer you can compare the temperature of the bucket to the temperature in the room. If it's higher then you know it's fermenting

 

[BlutoA10C]

I'm thinking I should have waited to brew this batch, but I wanted to have it almost ready for bottling after I returned from my trip - seems like, it costs me nothing to pitch some additional yeast (other than potential contamination risk) - If I'm careful, seems like that's the safe bet.

Thanks!

 

[Sematary]

I'm thinking I should have waited to brew this batch, but I wanted to have it almost ready for bottling after I returned from my trip - seems like, it costs me nothing to pitch some additional yeast (other than potential contamination risk) - If I'm careful, seems like that's the safe bet.

Thanks!

Ya, pitching additional yeast won't hurt it. Wear gloves and a mask to cut down on the potential of infection and you should be all set

 

[BlutoA10C]

I just pitched an additional packet of yeast (after re-hydration), when I opened the fermentor there was no activity, not a single bubble, etc. Perhaps the original was getting a slow start, regardless I can't check for another 10 days or so - it will either work or not, we'll see.

Cheers!

 

[VikeMan]

I just pitched an additional packet of yeast (after re-hydration), when I opened the fermentor there was no activity, not a single bubble, etc. Perhaps the original was getting a slow start, regardless I can't check for another 10 days or so - it will either work or not, we'll see.

The additional yeast was probably not necessary, but I think it's understandable/sensible given that you'll be away for 10 days.

 

[BlutoA10C]

Update: Just returned from travel and fermentation appears to have been fairly aggressive (residue in blow off tube). I'll bottle next week and we''ll see how it went in a couple weeks - thanks for the help!