Fermenting help

[jksports90]

I want to point out that I am new to brewing and have only brewed about 5 batches. I am making an Andes mint chocolate stout. I boiled my grains for an hour at 156-165. After that I pulled the grains out and cranked up the stove to high so I can get the rumbling boil. That was anywhere from 190-200 degrees if I remember right. Dropped my hips in for the whole 60 minute boil, my cocoa powder in the last 5 minutes and my peppermint bags in the last ten. After bringing everything to a cool 80 degrees, I then pitched my yeast. I had to leave the next day for thanksgiving and wasn't able to watch the fermentation process. I came back 3.5 days later and see no movement. However I do see Krausen on the sides of my carboy but not sure if that could be yeast buildup for when I pitched it. Plus, the airlock on the top has not bubbled nor does it have a strong odor like my past brews. Someone please help. I was wondering if I need to add sugar to activate the yeast? I have sugar pellets you put in the bottles to have the right sugar for bottling fermentation. I could really use some advice. Thanks!

 

[antony]

Did you take gravity readings? That'd be your best bet to see what's going on. The gunk on the side of the carboy is probably the krausen ring from the first few days of fermentation. As a rule, airlock activity isn't a good measure of fermentation. Take a gravity reading. If you don't have a hydrometer, I'd recommend getting one and testing it. I don't think the sugar drops would be a great idea.

*you'd probably get more feedback if this was in the beginner's beer forum*

 

[shtoive87]

Sounds like it's done to me. Pitching at 80 and the krausen ring around the sides are good indicators.


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