First Batch and no fermentation evidence

[BigBry]

Hello all,

I am a very new noob having just completed my first batch of homebrew this past weekend. I received a brew kit this Christmas with a Vienna Lager extract kit (I brewed it as an ale). I followed the directions as specifically as I could and everything went well, pitched my yeast and sealed the fermentation bucket with an airlock on Friday evening (Jan 10). Being patient for fermentation signs I began to get disappointed Monday morning (13th) when it seemed nothing was happening. I stopped at a local brewer store (not super helpful) and they suggested pitching more yeast. I asked if I should pitch it dry or hydrate it and the said dry. So here we are on the morning of the 15th and I still don't have any movement. It is hovering around 65 degrees since Monday. Any suggestions? helps? Thank you in advance.
bigbrysbeer.blogspot.com

 

[LLBeanJ]

What is your criteria for determining that fermentation has not taken place? Lack of airlock activity? No krausen ring? Have you taken a gravity reading?

 

[BigBry]

Initially no airlock activity, no yeasty smells. When I opened to pitch the second batch of yeast no krausen ring. I took a gravity reading initially but did not take one when I pitched the second batch of yeast.

 

[LLBeanJ]

Well, there are only so many possibilities...

Fermentable sugars, viable yeast, and a hospitable environment for yeast growth are all that's needed for fermentation to take place.

Since it was an extract kit, there are definitely fermentable sugars present.
You're on your 2nd packet of yeast. If the first one was not viable, which I doubt (unless you pitched at >120°F), certainly your 2nd one was.
65° ambient temp is a good temp for ales.

All fermentation criteria appear to have been met, so it should be fermenting. Take a gravity reading with your hydrometer and report back.

 

[kombat]

What temperature was the wort at when you pitched the first batch of yeast?

The homebrew store guy was wrong - you should've rehydrated the yeast. Something to keep in mind for next time, but it's not the problem in this particular case. It will still work if you pitch it dry, it'll just take longer to get going since only half the cells would survive being pitched directly into wort. If that was only 2 days ago, then it's conceivable that the second packet of yeast is still ramping up to go to work.

The only way to know for sure what's going on is to take a gravity reading. Using a SANITIZED tool (wine thief, turkey baster, whatever), check your gravity and see if it's changed at all from your original reading.

 

[BigBry]

OK Ill check tonight and follow up tomorrow. Thanks guys

 

[BigBry]

I checked last night and it seems to be fermenting fine now. I did a gravity reading and it has moved from 1.044 to 1.035.

 

[Mirilis]

Next time I would rehydrate just to ensure healthy yeast (and log your pitch temp). You can get away with dumping the dry packet on the wort but as mentioned above half of it dies as its reconstructing its cell walls. It will also tend to lead towards off flavors as the cell walls will allow just about anything in or leak out since its not up to full strength.

Not saying your beer is going to be bad so don't worry!! ive pitched dry myself and wound up with good results lol.. its just not the "preferred method"

 

[BigBry]

My initial yeast was pitched at 78 degrees, second batch at 64.

 

[skunkfunk]

My initial yeast was pitched at 78 degrees, second batch at 64.

How much of it? Sounds like you under pitched it. Nothing to be worried about.

 

[dfess1]

you are pitching ale yeast though, not lager yeast?

 

[BigBry]

The first was a lager yeast but the instructions said it could be done as an ale or a lager.

 

[dfess1]

Ok, if you pitched lager yeast at 78 degrees, that was too high. Which is why it didn't take off. The second pitch was ale yeast?

 

[BigBry]

yes it was K97 German ale yeast

 

[kombat]

Ok, if you pitched lager yeast at 78 degrees, that was too high. Which is why it didn't take off.

I'm not convinced. Lager yeasts should ferment just fine at 78 degrees. They'll throw off a ton of unpleasant off-flavours, but they'll still ferment just fine. I do my lager yeast starters at room temperature (65-70), and 78 is nowhere near hot enough to kill off the yeast.

I think something else is at play here.