Beer Forum

I brewed an extract version of a cream ale. everythign went fine during the brew, hit all my temps and times. I used an immersion wort chiller to cool wort in about 15 minutes and then pitched the yeast, WL0001 Cali ale. I had removed it from the fridge 4 hours earlier, when shook there was a multitude of CO2 bubbles. Now 24 hours later fermentation seems to not have started. I was wondering if it is a lil slow bc the temp where the fermenter is 72-74 F? Or is there some other problem? Any help would be greatly appreciated.

Pooh Baah the Brew Bear

Did you make a starter or pitch the vial directly? If you pitched a starter, it usually shows active fermentation faster than if you didn't.

Don't worry until you go 72 hours and don't have any action.
Also, you'll get a cleaner brew if you can lower the temp into the mid 60's. 72-74 is too warm for this style.

HTH-

Thanks, I will stop freaking out.... still learning.

God said let there be fermentation and I awoke to bubbles this morning

Sometimes fermentation and air locks are strange. I just bottled a belgain blonde yesterday that started at 1.052 and ended at 1.014 and I swear to you I never saw the airlock move. There was some condensation in the airlock and a distinct fermentation smell but I never saw a bubble. It was in a bucket so I couldn't see fermentation, but when I pulled the lid I had the highest ring of krausen junk I have ever seen. Oh well, the beer finished out. I just let it sit for three weeks before I opened it up.

Since there had been no activity in the air lock for 24 hours i decided to check the FG of my cream ale. It was 1.011 which was a 0.001 lower than expected. I have proceeded with moving it out into my kegorator for a rest before kegging. It is a bit darker than expected but it tastes great. Nice and smooth with a hoppy after bite. Just like I wanted it. Thanks again for all the input. drink up

Every time we pitch a White Labs vial, we think fermentation will never happen. We start to fret. We start to shiver, we fell sick. Then, it still doesn't do crap. We sigh. Surely a drain pur is eminent. Then, out of nowhere, the yeast awaken. Come alive. Bursting with hunger! All is good one again. I tell ya, after 72 hours we go crazy every time. Soemtime we do a starter, sometimes we don't. Pretty much the same either way. When we use a dry yeast, it starts within a few hours every time.

webpro wrote:Every time we pitch a White Labs vial, we think fermentation will never happen. We start to fret. We start to shiver, we fell sick. Then, it still doesn't do crap. We sigh. Surely a drain pur is eminent. Then, out of nowhere, the yeast awaken. Come alive. Bursting with hunger! All is good one again. I tell ya, after 72 hours we go crazy every time. Soemtime we do a starter, sometimes we don't. Pretty much the same either way. When we use a dry yeast, it starts within a few hours every time.

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