So I'm fairly new at this, as evidenced by my question: I pitched yeast in a batch 6 days ago, and have had no activity with the airlock. I pitched at a fairly high temperature since I was unable to chill my wort very quickly and wanted to avoid contamination. Today I opened up the pail and saw the kreusen forming, and fermentation appeared to be happening since bubbles were actively forming. There's a lot of head space (2.5 gallons of wort in a 5 gallon pail) so I'm wondering if this is the cause of the lack of airlock activity. I know sometimes yeast takes a while to become active, but I've never heard of 5 or 6 days before. Is there anything to worry about or should I just let it play out and see what I end up with?
What was your original gravity? At what temperature did you pitch? What yeast strain are you using? How much yeast did you pitch?
The first thing to realize is... Airlock Activity is NOT a good indicator of fermentation. When you say "fairly high temperature" what was it? Have you taken any gravity readings? I have had active fermentations happen overnight and no airlock activity after...
The temperature was between 80 and 100 degrees. The initial gravity was 1.07. I suppose I should take one now. Good call.
Did I read that right?...80-100? if so, you're screwed unless it's a rare yeast that likes it that warm Please don't shoot the messenger ...most of us learn well from our mistakes...try again...Cheers
I didn't say you were totally screwed...just screwed . Seriously, if this is early in your homebrewing career...no big deal. It's all good...even the marinade.
“ …might end up with some off flavors…” That is what was intended by “screwed”. Temperatures like 80 – 100 degrees F will extremely likely result in excess fusel oils (higher alcohols). Extended conditioning may mitigate the fusel oils (and maybe it won’t). Cheers!
Man, are you an optimist...off-flavors + fusels / 80-100 = screwed. I'd like to sugar coat it, but it's against my nature
That pitching temp certainly explains the long lag phase before active fermentation. What yeast strain was it and how much did you pitch?
80-100 does not equal screwed... it MIGHT equal screwed. Depends on what yeast strain, how long it was at 80-100, how close to 100 or how close to 80, and MANY MANY other factors.. The reality is that it will be beer, and the only way to know if its going to be good or bad is to wait and taste it. And high temps MIGHT have actually led to a FASTER initial fermentation and explain the lack of airlock activity as the fast fermentation took place while he wasn't looking. Either way.. RDWHAHB
Exactly, for all we know, the OP pitched wyeast 3724 at 80 F, which would be just fine. Or he pitched another strain at 100, and might be screwed. We don't know, since OP is not giving us all the required info.
