I just brewed a spiced ale last night and my brew has been sitting in the primary fermenter for about 12 hours now and there is very minimal/no activity going on in the airlock. Previous brews I have done have seen very vigorous fermentations withing the first 12-24 hours but I think there is something wrong with this batch and I can't seem to figure out what. The room where my brew is sitting is hovering at around 60 degrees (it may drop at bit at night). If anyone has any suggestions as to what is going on or if you can give me an idea how to get the fermentatin kick started I would greatly appreciate it.
no fermentation?
- Thread starter KingC
- Start date
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It can take up to 36 hours for fermentation to get started, especially if you used liquid yeast. What kind of yeast are you using? 60 degrees is a bit cool for many ales.
Do you have a thermometer strip on the fermenter? The important thing is the temperature of the wort, not of the room. If it's too cold, the yeast will go dormant.
Do you have a thermometer strip on the fermenter? The important thing is the temperature of the wort, not of the room. If it's too cold, the yeast will go dormant.
Soulive
Well-Known Member
Relax until about 36 hours. My latest batch took 22 hours to take off. Honestly, 12 hours is nothing to worry about. The other thing is, airlocks aren't always reliable. If your lid isn't on completely, the co2 will escape and the airlock won't bubble at all...
cheezydemon
Well-Known Member
OK! Good thing you sought help fast!
Do this and do it quick............wait maybe 36 more hours before you even think of adding anything to your wort.
Odds are that it is colder where you have your fermenter, that will have a huge impact on yeast movement. Some yeast strains take longer than others. 48 hours is the soonest that you would consider something drastic, like adding yeast.
Do this and do it quick............wait maybe 36 more hours before you even think of adding anything to your wort.
Odds are that it is colder where you have your fermenter, that will have a huge impact on yeast movement. Some yeast strains take longer than others. 48 hours is the soonest that you would consider something drastic, like adding yeast.
cheezydemon
Well-Known Member
How's that for fast! I must be the slowest typer.
Funkenjaeger
Well-Known Member
Just thought I'd point this out... there are FIVE stickied threads at the top of this section of the forum, and one of them is titled Fermentation can take 24 to 72 hrs to start.
Make sure the room temp is within the recommended range for your particular yeast - 60 degrees is indeed rather low. Other than that, grab a beer, relax, and wait another day or two.
Make sure the room temp is within the recommended range for your particular yeast - 60 degrees is indeed rather low. Other than that, grab a beer, relax, and wait another day or two.
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thanks for the input guys. after posting my first message I realized that 60 degrees is probably a bit to low, so I moved the fermenter out of the room into one that should get up to 65-70. I live in an old house so keeping a warm temp can be tough. The yeast strain I am using is a Wyeast Scottish Ale. Maybe the best advice I've gotten is to relax and have a homebrew. Sometimes I worry too much. Thanks again.
cheezydemon
Well-Known Member
It aint rocket surgery brother, welcome to the club.
cheezydemon said:
haha. I always loved that saying.
