I brewed my first batch in over two years yesterday. I pitched two packets of Safale US-05 (dry) about 27 hours ago, and it still isn't bubbling. I haven't checked to see if any krausen has formed yet. I don't remember if I've ever used US-05, so my question is: is it normal for active fermentation to take this long? I'm sitting at about 73 degrees after I filled the tub with cold water, but I was at 77 a couple hours ago. Any help would be appreciated. Cheers!
Quick question: Have you tried googling your question and looking at the usual suspects? 77 is more than plenty warm enough. What are you fermenting in (carboy? bucket?)? Was this an extract, or all grain batch? What was the recipe? What temperature was the wort when you pitched your yeast? And yes, it can sometimes take greater than 24 hours before you see activity, but airlocks are not indicators of fermentation.
First thing to check is are you actually closed up so that the c02 finds that the only way out is through the airlock? I've had a few times where I'm not fully airtight, and had no airlock activity. I checked my seals and adjust them for tightness, and typically, the airlock starts bubbling away almost immediately. I knew activity was happening because I was a couple degrees over ambient temp, but I didn't have that reassuring popping sound. Which brings me to the second thing to check. What's your ambient temp versus the temp your beer is?
Thanks for the replies! I have searched for info about US-05, but I posted here to get some of the questions answered, so I really appreciate the help. I brewed an extract clone of Dry Dock Brewing's Double IPA. I pitched at 67 degrees. It is currently in a bucket in my bathroom. The room was warm, so I filled the tub with cold water and added ice to bring the temp down. I checked this morning and the fermometer reading was 71. I sprayed Star San around the airlock and around the lid of the bucket and didn't notice any signs of air escaping. It definitely smells like it is fermenting, so that's good. I'll post later after I get home and check it again. When would it be a good idea to open the bucket to see if any krausen has formed? Also, is it possible that the krausen is blocking the air lock? Thanks again!
Sounds like you have a leak. Instead of opening it, first try this: point a bright flashlight into the bucket, through the lid. Look at the bucket from the side. Does the sillouet look like a clean line, or does it look jagged? If it's jagged, that mean foam is, or was there. I'd still wait another day before opening if you aren't sure.
Good advice! I did what you said and there is some foam, but it's about 4 inches below the lid of the bucket (I filled the 6 gallon bucket with 5.25 gallons when I pitched the yeast). I just remembered that there was a layer of foam when I pitched. I didn't stir the yeast in, I just sprinkled it on the top. Should I have stirred it in? Should I try stirring now, or should I wait another day? I haven't opened the lid yet. Thanks again!
Just ride it out. The best think you can do it forget about it. Making beer will teach you patience. I suggest not opening it for a few reasons. Jostling it around won't do it any favors. Opening it just enables the possibility of a contamination. I would give it 10 -14 days in primary and check the gravity. My bet is that foam silhouette you saw was krausen.
Pitching at 77 seems a very high pitching temperature for most or possibly all yeasts, if the target is to make good beer. They will be quite active, metabolically, at this temp, but it is not the ideal metabolism for beer making. That depends a bit on the yeast and your objectives for the beer, but in general, off flavors and fusel alcohols may get out of hand with higher temps. My current batch with this strain was pitched in the low 60s and allowed to rise, probably reaching about 68.
A little high for off flavors but not for fermentation... If the yeast is good it should be fermenting.
I pitched at 67, not 77. The temp rose to 77 because of ambient temperature/possible fermentation. I'm currently at 70 degrees. I'm going to let it sit for another week or so and take a gravity reading. I think I was worried that the lack of bubbling in my blowoff bucket meant it wasn't actually fermenting. I'll post an update when I check the gravity, but thanks again for all the responses. Cheers!
Has anyone ever listened inside that bucket by using a stethoscope that might be hanging around the house (okay most of us don't have one) or the old trick to hold a glass against a wall to listen to the people in the hotel room next to yours (really, I don't do that ) and then put your ear against the end of the glass? I've never tried either method, but I wonder if you could hear the bubbling/churning that's happening inside.
You say you poured yeast on top and didn't stir? Did you do anything to aerate? I generally pitch yeast then shake the hell out of the bucket (others pump in oxygen). This both distributes the yeast throughout the wort, and oxygenates. I could definitely see a bunch of floating yeast with limited oxygen not starting quickly and/or vigorously.
A stethoscope might work. I haven't tried that, but I have heard fermentation by pressing an ear to the side of a fermenter. It's a sort of "rushing" sound, similar to the sound of river rapids.
