I brewed up a weizenbeir from brewers best. I used the packet of dry yeast that came with the kit. It was Munich wheat yeast. Added it to the wort shock the fermentation bucket after adding. The temp in my cabinet is 64 degrees which is a good temp for that yeast. It has now been 24 hours and there is no signs of fermentation yet. Just wondering how long I should wait.
Fermentation question
- Thread starter tankmech
- Start date
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Dynachrome
Well-Known Member
Sometimes it takes longer. ...and at 64 it will be slow.
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Tomorrow, shine a bright flashlight on the side of your bucket. You can then see if you have any krausen. You can't judge it based on bubbles in the airlock (or lack thereof).
Don't fret about it until a full 72 hours has passed. Dry yeast is pretty bullet-proof. Chances are that it will get going just fine.
Don't fret about it until a full 72 hours has passed. Dry yeast is pretty bullet-proof. Chances are that it will get going just fine.
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