No fermentation signs

[djrosso]

Hi,

I am new to home brewing. I am on my second batch, a Chocolate maple porter from a 1 gal kit I bought of my local homebrew shop. It's been 72 hours since I pitched and I have no sign of fermentation. I re-hydrated the yeast prior to pitching and the wort temp was at 68-70 F during pitching. No krausen or vigorous fermentation like I saw during my first brew batch. I do see some precipitate on the bottom of the carboy but since it's a porter I can't make out if it's yeast, protein or trub from racking.

Any thoughts, ideas, help is welcome. At this point I am not too worried, I am thinking worst case scenario is I would have to re-pitch.

Thanks

 

[flars]

There would be no reason not to expect the fermentation to begin soon, unless you rehydrated the yeast in 140° water. That would be deadly to the yeast.
Did you chill the wort to a better fermentation temperature in the low 60°F range? This could slow the initial activity of the yeast.
Yeast that was well past the expiration date will also be slow to begin, or if it was really old may be a cause for concern.

Which yeast did you pitch and how many grams?

 

[WayFrae]

One gallon batches can ferment very quickly. Are there any signs of krausen (the foamy stuff) on the sides of the fermenter? It might help if you post a pic.

 

[djrosso]

The wort was chilled to 60 F using immersion chiller combined with ice bath. The yeast came with the kit, dry yeast packet but unfortunately I didn't look at expiration or at the weight content. I followed the nit ructions by the BrooklynBrewing kit to use it all. It actually said to add it dry but I thought I'd hydrated first.

There has been no krausen that I can detect. See pics. Though it's hard to see there is some precipitate at the bottom going all the way up to the bottom of the temperature tape.

Should I repitch, and if nothing happens. Assume the fermentation had already occurred and continue on?
View attachment ImageUploadedByHome Brew1425645743.236928.jpgView attachment ImageUploadedByHome Brew1425645755.933226.jpgView attachment ImageUploadedByHome Brew1425645767.736123.jpg

 

[flars]

Looks like a trub layer at the bottom of the carboy and no sign that a krausen had formed at the top.
I would pick up a packet of US-05 and repitch.

 

[WayFrae]

Yeah I would definitely repitch if it still hasn't started. You also may need a blowoff tube since you don't have a ton of head space.

 

[djrosso]

I re pitched with half a packet of Safale a-04. Guy at the homebrew shop recommended it. Dry pitched and within 2 hr I was seeing some action. The picture is from this morning.

Thanks to all for the advice.

Also I got into a conversation with the guy at the HB shop about hydrating. He recommended not to...that that was the old way. Any thoughts on that?View attachment ImageUploadedByHome Brew1425736020.064133.jpg

 

[flars]

A half pack of S04, not rehydrated, will work for a one gallon brew. The manufacturers of dry yeast do recommend rehydration. The exception is Muntons, which prints on their packages, "do not rehydrate". This is on the package to simplify brewing for the novice.
Visit the Danstar site for some really good information on yeast in their "Articles". The articles are replies to questions by home brewers.
Everyone has an opinion, and your home brew shop guy has his, but every ones opinion does not always reflect studied information.

Ask your home brew shop guy why he sold you dead yeast.