Second batch in fermenter

[mburtis]

Well last night my roommate and i did our second batch of beer. Its the Liberty Hefeweizen kit from the hopshack. Its sitting in the closet now holding about 64 degrees right next to the red ale we brewed a couple of weeks ago. Just checked it and there doesn't seem to be much activity yet we used munich dry yeast that we rehydrated. Hopefully this batch turns out as good as the red ale kit, it was bubbling within a day and tastes decent, can't wait till the kegs get here so i can get the red and try it for real.

[shrekfx]

Give it another day and you will see activity.. One thing one thing i learned to like about glass carboys you can see activity before you see it in the the airlock. I pitched my yeast at about 12:00 today on my stout and 2 hours layer there is a thin layer of krausen on top.

[Highlander]

To get activity within 12 hours you need to pitch an active starter or a healthy slurry. It should be going within 24 hours. If you don't see positive movement in the airlock, check all seals.

The only time I use Nottingham, I tried a different sealing arrangement. I didn't see any activity. I even called Danstar to see if my yeast was a dud ..... bottom line, I had a leak, fermentation was done in 3 days and I didn't notice a thing.

[mburtis]

yea i just checked it and it would be just shy of 24 hours and nothing i can see is happening. I did rehydrate the yeast according to palmers directions. guess ill check the airlock and make sure its in all the way and sealing and hopfully that works. and if that doesn't do it ill give it another day and if still nothing maybe ill pull the lid and take a look. If my yeast does turn out to be dead can i get some more yeast bring the brew back up to temp and re-pitch the yeast or am i screwed.

[Lamppa]

I never fret until day 3 with no activity. I may be incorrect here but phase 1 of yeast life is saturation. The cells must devide until the wort is full of yeast to a certain point. The yeast keeps dividing until a ppb range is reached. With thgis in mind, if you pitch a dry pack with 65 percent viability versus a 4 day old cake slurry, the division time will be 10 fold due to the amount of devision required for saturation.
In short, I pitch a slurry, I see activity in 3 hours at times. I pitch an older dry pack and sometimnes wait 3 days for activity.

[mburtis]

guess ill give it time just kinda freaking me out since our last batch was pretty much done bubbling in 3 days and this one hasn't started yet, and we didn't really do anything different.

[mburtis]

Sweet came home from work to find the fermentor bubbling away. guess i just worry to much.

[shrekfx]

Sweet came home from work to find the fermentor bubbling away. guess i just worry to much.

As the saying goes. Chillax and have a homebrew. If it makes you feel better, my stout I made Sat, well all fermentation has stopped. and yeast is now dropping. Its a nice temp in my basement right now so I know its not to cold, and its not to warm. (That will change soon). But I did pitch an active yeast starter so my guess it started right away and they finished up and now sleeping.. Nice little yeasties. :)

[mburtis]

yea my hefe is bubbling away nicely with a bubble about every 6 seconds or so. The keg stuff should be hear tomorrow so the red ale can be tried and then its on to bigger and better things.