No gravity change after 48hrs

At what temperature did you pitch the yeast, and what temperature are you fermenting at?

Also, there is no reason to check your gravity after 48 hrs.

 

If they yeast it healthy, that should be plenty to do the job just fine.

Here are some things to consider before re-pitching.
- Was it an old pack of yeast? What was the best by date? Old might be useless.
- What temp water did you re-hydrate in? Too hot and you might have killed 'em.
- What temp was the wort when you pitched? Too cold and they're maybe asleep.
- What's the ambient temp of the room it's in? Too cold and they're maybe asleep.
- Did you aerate the wort before you put the fermenter away? If not, then they might be having a tough time.

Check the temp and maybe move it to a warmer place. Stir up the yeast to get them back into suspension. US-05 is pretty easy to stir up just by swirling the fementer around for a bit.

Good luck,
Jeff

 

You don't need to do anything, but sit back and wait. You should be fine.

 

I can't think of a good reason to stir it at this point.

 

72hrs. From the information you've provided, there is no reason it shouldn't ferment just fine.

 

any krausen forming? I have used US-05 quite a few times and never had a problem. Could be your aeration. I have had a couple of batches that I just shook or stirred take a few days to get started. I have started using O2 and things take off within 12 h.

 

so it formed a yeast cake but no change in gravity? Hmmm, that is odd. I would check the gravity again. If no change from OG, repitch. I had one batch that had no activity but formed a good yeast cake (krausen). Turns out my stopper was loose and was letting all the CO2 out without bubbling. I had to dry the bung hole and stopper and then it bubbled like normal.

 

Fermenters sometimes leak...RDWHAB

 

OP isn't talking about no airlock activity, he's taking about no drop in gravity.

If the gravity hasn't dropped yet, then there's no fear of oxidization. You basically just have a cooled wort still, just as you did after cooling in the pot.

It's weird that the yeast has settled out but hasn't fermented anything yet. If I were in your shoes, I'd probably just pour as much of the beer as I could into a different sanitized bucket while leaving as much of the old yeast cake behind, shake the shit out of it, make sure it's well aerated, then pitch new yeast. Then I'd shake the shit out of it again before putting it back in my basement.

Jeff