First Beer. Fermentation Question.

Discussion in 'Homebrewing' started by fastenoughforphish, Nov 20, 2012.

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  1. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    Brewed a 5 gallon apa yesterday, my first beer. Pitched the yeast last night around 9:30 pm. I took a gravity reading but it came out at 1.010 (not sure what happened here. I read that you can get inaccurate gravity reading when you extract brew and mix the wort with water in the carboy, which I did).

    Anyway, my question. 21 hours later and my beer has a smattering of bubbling, a very thin layer cover about 25% on top. Does this mean its fermenting, it's just beginning to ferment, or is this natural and has little to do with fermentation? Maybe I am being impatient but I thought you should have fermentation within 24 hours. Thanks for any answers or advice.
     
    #1 fastenoughforphish, Nov 20, 2012
  2. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    Just wait. It will ferment(unless it's too cold where you're fermenting or you pitched your yeast into hot wort). My guess as to your low o.g. reading is that you didn't mix in your top off water enough and tested a diluted sample.
     
    #2 hopsandmalt, Nov 20, 2012
  3. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    I figured with the o.g. that was the issue, I read that can occur. Yeast was white lab WLP001 California, current temperature is 64 so a bit low in the basement but I believe ok. I will repitch tomorrow if still a problem but thanks for quelling my fears.
     
    #3 fastenoughforphish, Nov 20, 2012
  4. JrGtr

    JrGtr Pooh-Bah (1,775) Apr 13, 2006 Massachusetts
    Pooh-Bah

    Yep, relax, don't worry, have a ...brew. the biggest part of brewing is patience. It'll be a couple weeks till it's ready.
    Most likely it's beginning fermentation. What did you use for yeast? Dry or liquid, vial or smack pack? If it was the dry, what you have there is theast has spent the time waking up, getting comfortable and reproducing, so at this point they're getting down to it. You also didn't mention pitching temp and current temp in fermenting area.this will make differences as well.
    .
     
    #4 JrGtr, Nov 20, 2012
  5. fastenoughforphish

    fastenoughforphish Initiate (0) Nov 14, 2012 Illinois

    It was liquid vile. Pitching temp was 75 F. Okok I think I was FREAKING out, but all is well in the beer world (I hope). Thanks guys.

    PS drinking my brothers pumpkin homebrew with sage and thyme. Maybe I am just upset with my Bears getting destroyed.
     
    #5 fastenoughforphish, Nov 20, 2012
  6. JrGtr

    JrGtr Pooh-Bah (1,775) Apr 13, 2006 Massachusetts
    Pooh-Bah

    Yeah, that was a brutal game last night from the Chi-town perspective. My fantasy football team has the Bears defense and special teams... ugh.

    Anyways, yeah, nothing to worry about yet as far a fermentation. The other best advise I can give is to resist the temptation to constantly check on it. Especially if you have the bucket fermenter as opposed to glass / plastic carbohydrates. There is nothing to be gained by opening the lid all the time, and you risk oxidation and infections getting in there. I will check for the first few days to make sure the airlock is bubbling, and mayybe shine a flasklight through to check krausen levels, see if I may need a blowoff time, but after that I leave it be for 2 - 3 week before thinking about bottling.
     
    #6 JrGtr, Nov 20, 2012
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