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no fermentation after 24 hrs HELP

I am brewing a extract/grain oatmeal stout and I pitched the yeast 24hrs ago and there are no signs of fermentation at all. I mashed the grains at 155 degrees for 30 mins in 2 gallons of water then added the extract and boiled for 60 mins and added the hops the min boiling started. I cooled the pot in a ice bath in my sink for 20 mins. added the wort to the carboy with cold water and pitched the liquid wyeast yeast when the temp was below 80 degrees and put the carboy in a 75 degree room. I sanitized and the equipment the only thing that I can think of is that I did not sanitize the plastic water bottle I used to measure the 2 gallons of water I used to mash the grains. also I order the ingredients online and got them when we were having some unusually warm weather in the 80's. did I contaminate the beer by not sanitizing the plastic bottle? did the warm weather kill the yeast? should I pitch some more yeast? or am I just being paranoid and should I give it some more time? thanks carmine

Reply to
carmine
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If you make a starter and aerate the wort, it's not unusaual to get fermentation in as little as a couple hours with Wyeast. A 2 day lag would make me a little nervous.

---------->Denny

Reply to
Denny Conn

Yes, it made me nervous too. Now I only use White Labs liquids, which always reach visible fermentation in less than 24 hours.

I don't think the OP mentioned using a starter, and my assumption (and experience) with Wyeast is based on not using one.

Reply to
CSS

Happens to me all the time. My brewing supply store always seems to have plenty of yeast that is a year old, but hardly any fresh stuff. With some patience, the old stuff will usually work, but it takes a kick in the groin to get it going. I've had my share of slow starting fermentations. But not anymore. From now on, I am always going to make my own starter. The smack pack just doesn't cut it. The exception would be if I am using a reliable dry yeast like Nottingham, and even then, I might make a starter, just for grins.

Reply to
David M. Taylor

a 24-48 hour lag in visible (key word is "visible") fermentation is not unheard of using Wyeast, in my experience. not the rule, but i've seen it.

bob p

Reply to
jrprice

my beer did start fermenting after about 36 hrs. so next time I think I will try making a starter. thanks for the all the help. carmine

Reply to
carmine

Whether Wyeast or Whitelabs, I ALWAYS make a starter and urge others to also. I get better, more complete fermentation using a starter. Remember, the yeast companies are in business to sell you yeast, not to make sure you make the best beer. It's to their advantage to make it sound as easy as possible. Even if the packs or tubes were fresh, you'd still not have enough yeast cells to give you an optimal fermentation. Consider that if they're even a week or 2 old, the viable cell count is greatly reduced.

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Reply to
Denny Conn
Reply to
Stephen Russell

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