irish red no reaction with yeast

[robd]

brewed an irish red 48 hours ago and still no reaction or action with the yeast did not use a yeast starter, but i usually dont and i see reaction within a day

 

[Revvy]

You'll find very few people on here who will say bubble activity is a good indication or estimentation of fermentation activity....In fact you'll get just the opposite from most of us....

There's only one good estimation of fermentation activity...and it's not an estimation when you use it, it's an accurate tool...your hydrometer...not your airlock.

read these things.

First Fermentation can take up to 72 hours to start

Think evaluation before action

https://www.homebrewtalk.com/f12/re-pitch-109639/#post1208763

There's no "usual" in brewing when you are dealing with living micro organisms, you are dealing with mother nature, and she can be finnicky, every fermentation is different.....

Relax, and in 10 days use your hydrometer....

 

[robd]

so i take a gravity reading and what am i looking for

 

[Blender]

48 hours is a bit long even without a starter. I would peek under the lid to see if krausen is forming. I don't see a need to take a gravity reading 2 days after pitching.

 

[robd]

its in a glass carbouy and theres really nothing going on

 

[Revvy]

so i take a gravity reading and what am i looking for

A change from your original gravity that you hopefully took before you pitched the yeast...if the number has gone lower, even a few points then fermentation has started....but like the "72 hours" thread I lined, don't even think about checking until 72 hours has gone by...

Just walk away....the yeast know what they are doing....

If it's in the carboy, give it til 72 two hours anyway....There is sometimes a lag time, especially if you didn't pitch a starter.....

 

[Revvy]

48 hours is a bit long even without a starter. I would peek under the lid to see if krausen is forming. I don't see a need to take a gravity reading 2 days after pitching.

beg to differ, I have had beers take up to 72 hours to start forming a krausen...48 hours is too soon to worry about not even having a krauzen...\

It's called lag time.