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https://www.dummies.com/food-drink/drinks/beer/homebrewing-problem-no-fermentation/#:~:text=Use%20your%20hydrometer%20to%20check%20the%20gravity.%20The,just%20not%20sure%20%E2%80%94%20try%20adding%20more%20yeast.
https://www.homebrewtalk.com/threads/no-fermentation-after-24-hours.292827/
According to the instructions on the yeast vial, the fermentation should have started within 15 hours of pitching the yeast. I've followed the yeast directions and kept the fermenter in a warmer environment (70-75 degrees) until fermentation starts. The airlock however, shows no signs of …
https://beercreation.com/why-your-homemade-beer-isnt-fermenting-and-how-to-fix-it/
A non-fermenting beer is connected to your wort, its sugar content, and the viability of your yeast. Either it’s too old or doesn’t have enough sugary nutrients to feed on. Higher and lower ambient temperatures can be a cause as can a lack of oxygen.
https://www.dummies.com/food-drink/drinks/beer/homebrewing-problem-no-fermentation/
The beer is typically done fermenting if the final gravity is 1/3 to 1/4 of the original gravity. For example: A 1.045 beer ferments down to 1.015 to 1.012 or below. If after 24 to 48 hours fermentation has truly not begun — or you’re just not sure — try adding more yeast.
https://learningtohomebrew.com/reasons-why-your-homebrew-is-not-fermenting-how-to-fix-it/
You didn’t pitch enough yeast. This one is more common than you think. Many beginner recipes …
https://www.asianbeernetwork.com/stages-of-beer-fermentation-fermentation-timeline/
Stages of Beer Fermentation – The Active Phase. Depending on beer style, you’ll start to see visual activity between 24 and 48 hours after pitching. The yeast is coming out of lag phase and into its anaerobic phase. Please note, with Kveik yeast, the lag phase can be as little as 30 minutes.
http://homebrewandbeer.com/forum/viewtopic.php?t=1471
If all these things point to your beer not fermenting, go to your local homebrew store and grab another pack of yeast and add it. Your yeast may have been dead when you pitched it (it may have been well past its use-by date or mayhave been exposed to high temperatures during transport) or you may have pitched the yeast when the wort (the beer mixture) was too hot, thus killing the yeast.
https://www.beeradvocate.com/community/threads/almost-4-days-later-and-no-fermentation.39914/
The pack should have completely swelled up over a period of 24 hours at room temperature. It would appear that your pack got ‘killed’ by heat exposure (that is …
https://www.homebrewtalk.com/threads/no-fermentation-after-48-hours.167008/
Without a starter, it may take up to 72 hours for fermentation to start in an ale. If you've made a lager, it might take signifantly longer. As long as your sanitation was good, the beer should be fine waiting for fermentation to start. It sounds like you got poor efficiency in this batch.
https://www.midwestsupplies.com/blogs/bottled-knowledge/wine-is-not-fermenting
Move the wine to a warmer area to see if the yeast doesn’t kick in. Give it 24 hours before you move on to the next step. Create a yeast starter. To do this you need a packet of wine yeast, some juice from the fermenter, table sugar, and a glass. Make sure that the glass is sanitized.
https://beercreation.com/my-beer-stopped-bubbling/
How often should fermenting beer bubble? This is entirely dependent on each individual brew and there are so many factors at play that it would be impossible to give one blanket response. This being said, several bubbles a second in the first 24-72 hours of fermentation isn’t uncommon.
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