Its been 96 hours and nothing...now what

[arover]

Also when doing your own recipes in the future and doing less kits, I'd look into adjusting your hops usage for the higher altitude. If you're really that much higher than sea level, you will have less hops utilization when boiling for a given amount of time (being your boiling point will be lower). Just another meticulous detail to pay attention to in your brewing endeavors ;-)

 

[COLObrewer]

. . . I am now wondering how much different elevations effect the fermentation process. I'm at a fairly high elevation relative to sea level. Do you guys think that maybe my higher altitude is the reason that I needed to put the beer at such a high temp within the range? I probably don't need to pitch that new yeast that I ordered right?

Regardless, I am elated. I was feeling pretty discouraged at the 4 day mark with nothing happening.

This is interesting as it usually takes an additional day at least for my brews to start fermenting, (I always thought it was due to cellar temp being low, 40-68F) never heard of it though, what altitude are you at?

 

[neb_brewer]

Right now I'm at around 3900 feet, but when school starts up again I will be brewing in Laramie, WY at around 7200 feet.

That is good advice about adjusting the hops because of elevation. I will make a note of that!