General Category > Yeast and Fermentation

48hrs no fermentation.....Advice?

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mswilliams1975:
OK so I brewed the kit from NB for the Iresh Red Ale and pitched the Danstar Nottingham Ale Yeast at 70deg F. I have had the ferm vessel at 60 since and I have no fermentaion signs. I have not checked gravity but I have not signs in the airlock and no head what soever on the top of the wort. It looks the same as it did when i poured it in the carboy.
I am going to check gravity this evening to verify. If in fact it has not begun to ferment can I pitch more yeast or anythig else to still fement this batch?

dmtaylor:
Get a second pack of dry yeast and throw it in there IMMEDIATELY.  Nottingham ale yeast has quality issues and isn't alive on occasion.  It is for this reason that I don't use Nottingham anymore.  US-05 works great in a pinch like this.  Or Munton's or S-04 would be a little more English/Irish in character if you've got either of those.

amh0001:
Well another thing is 60 is pretty cold, I would warm it up to around 65 and wait till the 72 hour mark. At that point if nothing or no hydro reading, then re hydrate and repitch.

LBC2:
Did you re-hydrate your yeast before pitching?  If so, did it show signs of life?  What was your OG?

I don't know if I would pitch another pack of yeast.  I have had fermentation stall initially.  What was your pitching temp?  I would follow amh0001's advice and warm up the fermentation chamber a bit.

mswilliams1975:
OK so it must have been a temp thing. The wife just called and it is fermenting away. Thank you for all the input.

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