Hefeweizen fermentation issue

What temp did you pitch at and has the ambient temp of the room/fermenter temp been constant? Liquid or dry yeast? Also how did you cool the wort?

You may have more luck down in the homebrew subforums too if you don't get as many responses here, jfyi.

 

Most likely 1) inadequate yeast cell count when pitching, 2) improper temperature or drastic temperature fluctuation, 3) not enough oxygen aeration after the wort was cooled.

 

Let's assume 1) the 'instant' bubbling was caused by either a) rough handling of the fermentor or b) just O2 out-gassing after aeration and maybe more likely 2) it's been less that 24 hours since the yeast was pitched and full-fledged fermentation has yet to get underway.

 

How much was it bubbling?

 

What was the wort temperature?

 

If the ambient (room) temp was 75, the wort temp was probably 80-ish during the constant bubbling. Your fermentation (attenuation) might be finished. Do you have a hydrometer?

 

Take a gravity reading. It will tell you if your fermentation hasn't started or if it's done (or nearly done). Two days for a low gravity wort, at high temps, would not be unheard of.

But also... is your room now much colder? It's possible that your fermentation got off to a fast start and then stopped/slowed due to a big change in temperature. But if the temp has been relatively constant, my bet is on fast fermentation.

 

I had a hefe hit FG in 4 days a couple months ago. Take a reading and see where you stand.

 

Not unheard of for it to be finished fermenting at those temps. My hefs usually finish in 3 days at 75ish degrees and I had a French Saison go from 1.057 to 1.006 in 2 days.

 

Aim for 3-4 days with no change in gravity before you package.

 

Are you fermenting in a bucket or a carboy? If it's a bucket you probably have a lid gasket leak or its not completely sealed. Your beer should still turn out fine. If it's a carboy you should be able to see the krausen and know fermentation is taking place.