Hello from E-Wa

[Upthewazzu]

New brewer here from Pullman, WA. Hope to learn a few tricks of the trade! My first batch of ale is 3 days old and I'm a bit worried that the yeast isn't doing its thing so off to Google I went and this place came up. Hopefully I can find my answer.

 

[PhilG311]

New brewer here from Pullman, WA. Hope to learn a few tricks of the trade! My first batch of ale is 3 days old and I'm a bit worried that the yeast isn't doing its thing so off to Google I went and this place came up. Hopefully I can find my answer.

it can take a while to start, but for an answer, more info is needed. What temp did you pitch your yeast at? What kind of yeast was used? What temp is it fermenting at? Did you make a starter or just dump dry yeast, etc etc.

Hope it works out for ya!

 

[45_70sharps]

Pullman? Are you in college over there?
The natural beer to make over there would be a week there huh.

You can't tell you how good the yeast is going just by bubbles.

I'm sure it's fine, just leave her be.

 

[Upthewazzu]

Well, my buddy who's done this before said all we needed to do was pour the yeast over the wort (dry yeast). Its currently at about 70F.

No I'm not at WSU anymore (MIS '04), just work for them now.

 

[45_70sharps]

Rehydrating the yeast is better, but you're fine.
If you can cool it down some that would be better but 70 isn't killing it.