No Fermentation, not enough yeast

[minhtripham]

Hello,
I'm a first time homebrewer and have a quick question. I brewed my first batch on Saturday, 23 August and after 48 hours, I think there has been no fermentation at all (see picture attached).
The air lock has been bubbling for the first few hours but then completely stopped. But then my fermenter is also leaking somewhere (I did the pressure test on the lid), so I can't judge by the bubbling.
I believe there is not enough yeast in the wort, because I accidentally did a hydrometer reading after I pitched in yeast (6 grams for 4 gallons). I actually took out 1qt of the wort from the top layer and a lot of yeast might have been concentrated there. What do you guys think I should do? Should I repitch yeast? How much and should I use the same kind?
Thanks so much

 

[NaplesVin]

What kind of yeast, dry or liquid? Did you rehydrate? There a multiple things you can do to try and jump start it... In my opinion I would've just gave it a nice swirl and let it sit for another 24hrs and go from there.

 

[TopherM]

There's a krausen ring. Fermentation not only happened, it looks like it's complete.

There's is only ONE meaningful way to measure fermentation - HYDROMETER READINGS! There is no other way to know. Do you own a hydrometer?

Also, sounds like you probably fermented pretty warm, which is why it happened so fast. Are you controlling fermentation temps at all, or just doing it at room temp? Fermentation temps have alot of influence on the quality of the final product.

Answer the questions below, and we can set you on the right track, but it looks like fermentation is already done!

 

[minhtripham]

I used rehydrated dry yeast. I left the bucket at room temperature for about 12 hours (around 75F) then immersed the whole bucket into a water bath (68F). Should I wait another 24 hours to do the hydrometer reading or do it now? It's been fermenting for about 50 hours.

 

[Hello]

I used rehydrated dry yeast. I left the bucket at room temperature for about 12 hours (around 75F) then immersed the whole bucket into a water bath (68F). Should I wait another 24 hours to do the hydrometer reading or do it now? It's been fermenting for about 50 hours.

Put that lid back on, wait until you've hit 168 hours or 7 days, take a reading. I would wait 10 but you fermented hot and while the beer is probably done, waiting helps quite a bit.

75F is a bit high depending upon the yeast you used. In many cases there is no reason to ferment at one temp for 12 hours then bump it down. Ferment at 68F for all the hours...depending upon the yeast you're using. Which yeast btw?

 

[unionrdr]

Seeing as how it has a krausen ring, you should've left well enough alone. And you don't need 1 quart of the wort to test it. Just use the plastic tube the hydrometer came in to test in. A lot of us do. Northern Brewer sells a hard foam blue ring that fits the hydrometer shipping tube to use for testing for $1.60. Takes maybe 4ozs to test with it.

 

[minhtripham]

Thanks. I used "Munton and Fison Ale Dry Yeast".
I first had the bucket wrapped with a T-Shirt in a tray filled with water. Then I realized that it would still be too hot, so after 12 hours I immersed it in a water bath.
Is it possible that I the fermentation is complete after 50 hours? If no fermentation occurred at all because of the lack of yeast, won't it be bad if I leave the beer sit for 7 days?
Thanks

 

[unionrdr]

More often as not, when the rapid bubbling slows or stops, only initial fermentation is over. It'll then slowly, uneventfully ferment down to a stable FG. So I think it's quite likely that it's finishing up the remaining gravity points now till it gets down to FG. so 7-10 days...even more won't hurt it. Even if it takes 2-3 weeks to finish fermenting & settle out clear or slightly misty.

 

[RM-MN]

Thanks. I used "Munton and Fison Ale Dry Yeast".
I first had the bucket wrapped with a T-Shirt in a tray filled with water. Then I realized that it would still be too hot, so after 12 hours I immersed it in a water bath.
Is it possible that I the fermentation is complete after 50 hours? If no fermentation occurred at all because of the lack of yeast, won't it be bad if I leave the beer sit for 7 days?
Thanks

The gunk stuck to the bucket above the beer is called a krausen ring and that is proof that your yeast did their job. The ferment isn't complete at 50 hours but the yeast have eaten the easy sugar part. Now they need time to do the cleanup and convert the intermediate products into alcohol. Leave it alone for a week or 10 days more and then use your hydrometer to determine if it really is done.

 

[minhtripham]

The gunk stuck to the bucket above the beer is called a krausen ring and that is proof that your yeast did their job. The ferment isn't complete at 50 hours but the yeast have eaten the easy sugar part. Now they need time to do the cleanup and convert the intermediate products into alcohol. Leave it alone for a week or 10 days more and then use your hydrometer to determine if it really is done.

ok thanks, i will give it a gentle swirl to bring the yeast back to life as i might have shocked it when i put it into the water bath.

Also, should I bottle after the 10 days if the FG seems alright?

 

[unionrdr]

Only if it's at a stable FG their, hot rod. Be patient. Making beer is an exercise in that one word. Give it another 3-7 days after it hits FG to clean up by-products of fermentation & settle out clear or slightly misty.

 

[RM-MN]

ok thanks, i will give it a gentle swirl to bring the yeast back to life as i might have shocked it when i put it into the water bath.

Also, should I bottle after the 10 days if the FG seems alright?

You could bottle it at 7 days if the FG is stable but I've seen my beer improve by giving it more time on the yeast. I typically get antsy at about 3 weeks and start taking hydrometer readings. If it hasn't changed 2 days later when I take the next sample, I will think about bottling but it might have to wait another week to fit into my schedule.