no fermentation after 24 hrs HELP

"carmine" a écrit dans le message de news:Tlvvc.36820$ snipped-for-privacy@news4.srv.hcvlny.cv.net...

Did you make a starter? A starter, even if not essential, help to start fermentation faster and also is a good indication to see how strong is your yeast. Did you check the expiration date on the yeast? The older it is, the longer it take to start fermentation so 24 hours lag time is not exeptional.

As for your sanitation, the water you took with the plastic bottle must have been boiled after the mash and should be Ok. Don't forget that if you miss a step in your sanitation process it don't mean that you will certainly have an infected beer, it just mean that you are at risk and it's better to be safe than be sorry.

And for the temp, it's a bit hot, if you can find a cooler place it would be better, if you can't you can put your carboy in a little bassin and put a few inch of water in it. Then wrap a towel around your carboy so that the towel dip in the water. The evaporation of the water on the wet towel will cool your carboy temp by a few degree at least.

In my experience, Wyeast liquid yeasts have a tendency to start rather slowly. Wait a day or two, and I'm sure your beer will be fine.

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

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.

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.

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

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

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.

-----------

I always hate the thought on forgetting to start the STARTER a few days ahead of time.

But it's on my list of Oh Crap I forgot to.....

This will be fine and I have had no visible fermentation for up to 5 days, and then a flurry on the 6th.

DWRAHAHB.