homebrew help

No, you don't want 70 degrees, just 67-68 to see if that heat will get things going a little faster. If your carboy is on the floor of your 66-degree basement (it might be 63-64 on the floor), raising it onto a table will help, or moving it closer to your water heater or furnace (but check the temp in those areas first). I've always considered 65-68 to be best, although that depends on which yeast you are using. Many homebrewers in this thread will say that most ale yeast are good down to 60 degrees, but if they aren't doing their job in a timely manner, a little coddling never hurts.

A heating element isn't worth it in your environment since it should be easy for you to just move the carboy to a desirable area. If you were fermenting in a closet in your garage or some other cold space, a heating element would be helpful in an enclosed environment, but not so helpful next to your carboy.

 

That is just fine. There is really no need to make a move.

Cheers!

 

You really shouldn't need a warmer ambient temperature but... I can see your motivation here for moving; I suppose it is worth a try?

That is a reasonable guess. You should indeed aerate (oxygenate) the wort prior to pitching the yeast.

So in summary I rescind my prior comment; make the move since it is worth a try for this particular instance.

Cheers!

 

You are welcome.

Please keep us informed on how your fermentation progresses.

Cheers!

 

48 hours is too early to throw in the towel or maybe even to repitch. But have you taken a hydrometer reading?

 

From your picture above, it looks like much of the yeast is at the bottom of the carboy...give your carboy a good swirling for a minute or so to resuspend the yeast and it might help it take off. I ferment around the ambient temps in my house as well and have had a few batches that were slow to start recently in around the 65 range as well. Give it time and just relax...yeast can sense your anxiety

 

There's one way to find out.

 

If you have another fermenter around and have a batch ready to go, then I wouldn't dump it just yet personally. If you need your fermenter for the next batch, then once you check the gravity and the need is immediate, I'd dump it. Does it smell bad/infected? Have you thought about pitching some dry yeast to try to get things going?

Patience grasshopper!!!

Dont be so quick to call it a failure and want to throw the beer out...do you have a batch in the kettle RIGHT NOW and need that fermenter? If not, just chill and see what happens for a week or so.

 

As long as you practiced proper sanitation the wort can sit in your primary for many days. The specific number of "many" is not specifically determinant since it is dependent on exactly how well you sanitized which can not be readily quantified.

Cheers!

 

Take a hydrometer reading. This will tell you if there has been any fermentation.