No gas activity in blow off, how long do I wait?

You have a Krausen. Assuming your temperature is in a reasonable range, my advice is ...stop worrying, stop peeking, and let it go for a couple weeks before measuring the FG. Then wait 2-3 days and check again. At that point, if the FG hasn't moved and is in the ballpark of what you expected, bottle. Or, let it go a few more days to clean up off flavors. I would say to also taste it for off flavors before bottling, but with a one gallon batch, I might not.

 

37 HOURS!? The first time I brewed a beer, I didn't have any activity whatsoever for over 48 hours.

Patience, grasshoppa

 

Mid 60's should be about perfect for any ale yeast strain that would typically be used in a Porter.

 

I know tough to do, but just let it sit like people above said.

 

Your room temp of 65F will be fine. The wort/beer will be a few degrees higher than that during peak activity.

 

It's good to see your paranoia on your first batch. That means you give a shit and you'll probably stick with this hobby. Just keep in mind that it's your FIRST BATCH. Mistakes will be plenty and you'll have a hundred more batches to tighten the screws. Few of us have learned everything that we needed to by our second batch to be able to brew consistent stellar beers.

A few things to focus on in the future:

Fermentation Temp: Mid to low 60s is great for many ale yeasts. This means pitch at ~63F and keep it there for a week+ I pitched below 100F on my first batch and let it run about 70F for a week. It took a long time before this beer was really drinkable. Most yeasts, especially the dry ones, are very forgiving and very hearty. They can ferment 4 or 5 degrees colder than the listed temperature range. Cooler is generally better than hotter. I shoot for the low range on just about all of my fermentations.

Yeast Count: I habitually overpitch. Not by a lot, but I'd rather overpitch than underpitch. Half a satchel for a gallon of beer will be fine.

Read, Learn, Ask: Just keep doing what you're doing. You've had lots of posts before your first brew. That's a good thing. There are always people on here that want to answer questions and bounce ideas off of your brewing practices.

 

Sit back, relax, and have a homebrew (if you have one on hand).

I gave up on using airlocks and blowoff tubes years ago. These days I just put a solid lid across my ale pail.

As mentioned, you have krausen. Thus the yeast is doing its thing. Some fermentations are more vigorous than others or take more time to get vigorous. Just be patient.

My biggest advise would be to give that beer plenty of time in the primary. Under ideal practices homebrews can finish quickly but most starting homebrewers dont do the ideal. Two or three weeks in primary wont hurt anything, and will give the yeast some time to help clear up any off flavors from the high fermentation temp. Also, in the future, be patient and pitch when the wort has fully cooled.

 

what are you fermenting in, and where in the house is it? If it is a carboy, cover it and keep away from light!

 

not trying to scare you, but you are DOOMED!

 

What someone else said. Relax, and have yourself a beer. But take lots of notes, and remember them.
It's your first batch, so just let it ride and learn. ABIDE the yeast. It's in their hands now. Leave them be, and don't open the lid up, cos it just pisses them off. And also, if you are not clean on your scene. You will have yourself an infected beer and gushers.
You have krausen happening, which is GREAT. That's the most important thing right now. They've started the party, and at the size you are working with and what you have in there. I don't think it'd be that much of a beer for blow off anyways.
It sounds like with what temperatures you are reporting; peak fermentation has actually already occurred and they'll be on their way to slowing down, and cleaning up.
You can dry hop if the recipe calls when it calls for it, and in another 3-4 weeks; you'll be ready to bottle.
Relax and have a beer.

 

Can you use the carboy as your primary for your next batch? I wouldn't transfer just to be able to re-use a fermentor.

 

My advice would be to not do a secondary. For most beers they are not needed, and you can just leave the beer in the primary longer.

 

I agree with VikeMan. Patience is very hard on your first brews, but you have to be patient to do it right. Directions with homebrew kits sometimes are not the best advice, and you need to respond to the yeasts' schedule, not what is in the directions. (The directions presume ideal conditions, and we already know that your pitch temp was too high, so the directions aren't going to adjust for that.)

I'd wait at least 10 days before checking the gravity (although 2 weeks is better), but with such a small batch you can't check very many times before your gravity samples use up too much of your beer. When you take your gravity reading, and it is well above the expected final gravity given by the recipe, then you're stuck with waiting longer and taking another sample for another gravity reading and using up more of your beer. So you might as well practice patience and wait it out now.