First Time Brewer- Fermentation Question- No Action- help

[myquestforbeer]

Hey everyone,

My neighbor bought me my first kit for my birthday, Hoptimus Prime IPA, and I started the process the other day. He's done several batches and was there to help me...he made me do the work to learn but was watching and helping me to make sure it was done right. About 20 hours ago, we took the starting gravity and pitched the yeast, placing the lid securely back on top with the airlock in place. The instructions say the fermentation should start between 8 and 48 hours, but my neighbor has been getting results immediately at about 8 hours and said to expect the same. Like I said, it's been 20 and so far nothing. I've kept the temp consistently between 68 and 70 degrees F.

Should I be concerned or am I just being paranoid? I know the instructions said up to 48 hours, but I thought I would see something by now. Does the fact that it's essentially a 90 minute IPA have anything to do with it?

Thanks!
Paul

 

[MisterOJ]

Don't sweat it. If you did everything right, you've likely got nothing to worry about.

 

[Brewnoob1]

There is a thread in the stickies that I'd recommend taking a look at. Just because you aren't seeing bubbles in your airlock doesn't mean fermentation isn't happening. It also could take up to 72hrs before any visible signs. If all steps were done correctly, and your temps are between 68-70, I'd just hang tight and let stuff happen.

 

[myquestforbeer]

Ok, cool. That's what I was thinking/hoping. So just being paranoid as a first timer. Thanks guys!

 

[neosapien]

just wait til you /know/ it has worked and you get to wait for your first batch to make its way through the pipeline and condition...it's torture (and a great reason to start your second batch already!)

it's incredibly difficult to just sit back and let it happen on your first batch. you'll want to second guess everything you did, and wonder where you screwed up. you'll see it as the answer to almost every beginner question: "relax, don't worry, have a home brew" and believe it or not, that's some of the best advice you'll get.

 

[brewski08]

tighten your beer's bung...ha!

...but really, make sure it's secure or the CO2 may escape through small cracks, thus preventing the bubble-works.

 

[peterlonz]

You have received good advice already.
This question will occur again sometime in your brewing career - guaranteed!
So:
1) You must buy a quality beer hydrometer (not a wine hydrometer) & test vessel, total cost maybe $25 .......don't vacilate do it!
2) Recognise that very occasionally all brewers are astounded that their wort does not start, or that they apparently somehow missed seeing fermentation take place!
3) Without a hydrometer you will have to taste a sample, if it's sweet, fermentation has most likely not occurred & the probability is that you will have an infection if more than 5 days has passed. You might be able to discern an off flavour also confirming infection.
4) You have a couple of options: pitch more yeast (preferably a different type/batch) & see what happens OR throw your wort away & start over. BTW I have done this (throw away) quite a few times in my early days of brewing, so don't be disheartened.
For beginners I always recommend pitching two sachets of yeast of different batches/type - just to be sure. Also be careful to pitch at the recommended temperature (buy a good quality bulb thermometer, don't guess). Always be watchful in the first 24 hours after pitching, you should see some activity within 12 hours. And YES I have worried when my yeasts have not become active within this time, but it happens these days much less than it did 20 years ago.

 

[quick5pnt0]

Just sit back and relax. Just because you don't see activity in the airlock doesn't mean anything.