No signs of fermentation process after 24h

[dimkagabber]

Hi all!

It is 24 hours since I put dry yeasts (a pack of m44) into the fermentation pot and there is no signs of the fermentation process yet. No bubbles in the fermentation lock and no foam inside the pot. Mash temperature was 26,5C, room temperature is 24C.

Does it make sense to wait more or may be it is the time to add more yeasts?

 

[sudbuddy]

I'd wait. You are still in the lag phase of fermentation which can last up to 72 hrs. During the lag phase the yeast is reproducing aerobically and not fermenting per se, so you won't see a lot of activity. M44 is a Mangrove Jack yeast right? I've noticed that that yeast in particular takes a long time to get going, but I've only used it twice. There isn't much yeast in the package to begin with, so you are better off propagating the yeast in a starter for a day or two ahead of time and then you will notice a huge drop in how long your lag phase lasts. Good luck!

 

[dimkagabber]

M44 is a Mangrove Jack yeast right?

Exactly.

Good luck!

Thanks! I'll wait for a few days more.

 

[sudbuddy]

this is a good resource for all beginner homebrewing questions, I linked specifically to the part about lag times but check out the whole book. It's free on the website linked below:

http://www.howtobrew.com/section1/chapter6-1.html

 

[didinho]

Mash temperature was 26,5C,

sorry, you mean mash at 26,5° Celsius degrees?

 

[BigFloyd]

If that 26.5*C reading is the fermenter temp, you need to get that cooled down by about 6*C right away. Otherwise, that M44 West Coast Ale yeast is quite likely to produce significant esters and other undesirable flavors.

 

[dimkagabber]

sorry, you mean mash at 26,5° Celsius degrees?

Yes 26,5 Celsius of wort after chilling.

 

[dimkagabber]

If that 26.5*C reading is the fermenter temp, you need to get that cooled down by about 6*C right away. Otherwise, that M44 West Coast Ale yeast is quite likely to produce significant esters and other undesirable flavors.

26,5C was the wort temp at the moment of adding yeast. The room temp was 24C. After the comments I reduced it to 22,5. I would reduce it more but I have no idea how to achieve it without a special equipment.