How long does it REALLY take for your fermentation to start?

[jldc]

I know that it CAN take a long time for visible fermentation. I think Revvy has a macro for his reply to the "why isn't my airlock bubbling yet?" threads.

I'm asking how long (on average) it really takes the non-beginner brewers to see signs of fermentation.

In my case, since I started pitching reasonable sized starters and using O2 aeration, I see krausen or bubbling in as little as six hours and I can't remember the last time it was over twelve. I see this even with fermentation temps as low as 60 degrees.

Even though I've brewed 40+ all-grain batches, I would be morally certain there was a problem if I didn't see anything going on in 36+ hours. My wife always gives me a hard time when I announce late in the evening on a brew day that we have "happy beer" (meaning active fermentation).

So, how long does it usually take at your house?

L

 

[lumpher]

anywhere from 3 hours to 1.5 days. depends on the temp, style, and yeast

 

[remilard]

low krausen is at about 4-12 hours for ales and 12-16 for lagers.

 

[ksbrain]

I am a habitual under-pitcher. Reusing washed yeast from two months ago with no starter. With that, I'm happy if I got activity (thin layer of foam on top of the wort) in 24 hours. I'd start to worry after 48 hours, if it ever got that far.

 

[redalert]

I also underpitch. My last batch was a Saison and since I like to freeze my yeast I'll use only a quarter of a White Labs vial and put the rest in tubes for future uses. Needless to say my last batch didn't show signs for 36 hours and I'm ok with that.

 

[waldoar15]

It depends. If I pitch on a previous yeast cake, a few hours. Dry yeast, usually eight or so.

Liquids with a good starter, around 12 is the average. "Pitchable" liquids with no starter, 24 hours or more.

 

[ReverseApacheMaster]

I'll admit to often underpitching. I aerate with a whisk. Not very technical. With all of that, I usually have signs of fermentation within 12-24 hours.

 

[smokinghole]

4-6 hours I tend to see something going on inside.

 

[kanzimonson]

If I pitch proper amounts as recommended by Mr Malty, I ALWAYS see signs of fermentation within 12-18 hours. Dry yeast, tube, smack pack, starter, doesn't matter. Just pitch the right amount.

 

[GilaMinumBeer]

Within 12 hours. Generally. I never react until 72 hours has come and gone.

 

[AKbrewer]

12 to 18 hrs is average, sometimes its less.

 

[Boerderij_Kabouter]

4-6 hours. If it is more than that, something isn't right IME. Either I had a yeast die off, underpitched, under aerated, or have my temps screwed up.

Will it still make beer? Yes. But I know something wasn't quite right.

 

[SpanishCastleAle]

Usually within 12 hours and rarely more than 24. Since I always try to pitch the right amount I tend to question yeast health if it takes a long time to start.

I just brewed a 10 gal batch of German Pils split between two carboys. One carboy with a washed slurry of Wyeast 2124 Bohemian Lager yeast in a 1.8L stirplated, pure O2 aerated starter and the other with 2 (quite old) packs hydrated W34/70 dry lager yeast. Both were pitched at about 58* F and cooled to 50* F. The liquid yeast batch had krausen the next morning but the one with the old dry yeast took another full day to start. One of the rare times it took more than 24 hours and as I said, the yeast was pretty old.

 

[Pick]

I usually finish my brew day around supper time. It's always bubbling away when I wake up the next morning.

 

[mithion]

Usually around 24 hours on average. Although I've had several batches that took well over 48 hours to show signs.

 

[rayg]

In my case, since I started pitching reasonable sized starters and using O2 aeration, I see krausen or bubbling in as little as six hours and I can't remember the last time it was over twelve. I see this even with fermentation temps as low as 60 degrees.
L

I do extract/partial mash with no O2, but I make a starter, and I see the
same thing you see. I've never used the modern dry yeasts but will the
older dry stuff it would be 24-36 hours.

Ray

 

[Bobby_M]

I usually get action in 6 hours with appropriate pitch rates. Sometimes using oxygen will actually increase lag time by about an hour.

 

[hamiltont]

Haven't the foggiest... The conical goes into the Fermentation Box & I check the gravity in 3 weeks. I guess the way I see it is if I do everything right from the milling to the pitching it's going to make beer and there's not a darn thing I can do to change that, for the most part. It's been foolproof so far so I'm not planning any changes... Cheers!!!

 

[motobrewer]

usually i finish later in the evening. its always going by the next morning.

 

[sacrifice]

usually i finish later in the evening. its always going by the next morning.

Sort of what I do - I am usually done by 5PM and do not expect activity until morning. However, I somehow manage to check a few times before I get to sleep .

Shortest time to visual fermentation was a few hours with 80 degree wort and dry yeast (my first beer). Longest time was about 6 days with a very strong mead (22% in the bottle) which took a lot of care to get started - and caused a lot of hair to fall out.

 

[Shooter]

With ales I usually notice that something is happening within 8-12 hours, but sometimes up to a day. My lager took a little over 24 hours to take off. However, I've always just aerated by pouring from my kettle to the fermenter and then stirring up a bit of a froth after pitching the yeast. With the lager, I used an O2 tank for the first time. I wouldn't worry about it until 48 hours and, even then, I'd just keep a closer eye on it for the next day. I think I've only ever had one beer that took longer than 48 hours to start.

 

[crlova2]

Since I learned about proper pitching amounts and oxygenation it's never been over 10 hrs (usually around 7-8) at pretty low temps around 62F. I know that many people say don't worry if you don't have signs even after 48 hours but from my experience that would definitely worry me with my practices.

 

[wonderbread23]

6-12 hours is pretty typical until the carboy starts pushing gas.

 

[dawgman]

In my case, since I started pitching reasonable sized starters and using O2 aeration, I see krausen or bubbling in as little as six hours and I can't remember the last time it was over twelve. I see this even with fermentation temps as low as 60 degrees.


L

I pitch dry yeast that I have pre-pitched in a mixture of fermentable sugar and water about 3-4 hours prior to pitching into the wort. It gets going pretty well in the sugar water and is usually fermenting/bubbling/krausen-ing with in 3-4 hours.

 

[RavenChief]

I use White Labs yeast, and according to "Mr. Malty", I under pitch. I pitch one vial when I should be pitching two. Too much trouble to make a starter. Even so, I usually get good airlock activity in about 24 hours or less.

 

[ndsgr]

Usually 6 hours. I had one (Jamil's CHP) with WLP002 that was literally churning in 4. Pitched according to Mr. Malty.

 

[jldc]

It's interesting (but not surprising) that pitching lots of yeast seems to clearly help the fermentation start earlier. I started the thread because of all the advice to new brewers to be patient, and wait 24-48 hours or more. Pitching a good sized starter, I've never had to wait that long. Sounds like I'm not the only one.

L