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https://www.dummies.com/food-drink/drinks/beer/homebrewing-problem-no-fermentation/#:~:text=The%20beer%20is%20typically%20done%20fermenting%20if%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 activity.
https://homebrewonline.vanillacommunity.com/discussion/576/my-beer-stopped-fermenting-after-24-hours
My Beer stopped fermenting after 24 hours. Paper_Tiger Member Posts: 1. March 2013 in Frequently Asked Questions. I recently bought a Woodfords Wherry starter kit off ebay from Homebrew online. I have to say I'm mostly happy so far. I seem to have done something wrong though - I'm new to beer but I've done some wine fermenting.
https://www.dummies.com/food-drink/drinks/beer/homebrewing-problem-no-fermentation/
Use your hydrometer to check the gravity. 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://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. All are necessary for yeast to ferment beer.
https://learningtohomebrew.com/reasons-why-your-homebrew-is-not-fermenting-how-to-fix-it/
It’s pretty common for homebrewers, especially new ones, to freak out if they don’t see a lot of activity in their fermenter within 12 hours. While it’s definitely possible to have signs of a healthy, active fermentation within that time period, it certainly isn’t a given.
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 my guess). From the Wyeast website:
https://www.precisionfermentation.com/blog/stuck-fermentation/
You can catch a stalling fermentation within the first 24 hours by noticing that your pH levels aren’t falling rapidly. Because beer doesn’t ferment at a constant rate, after this one-day window you shouldn’t worry until the gravity reading has stagnated for at least 48-to-72 hours. At this point, however, you’ll need to restart the stuck fermentation in order to produce the beer …
https://beercreation.com/my-beer-stopped-bubbling/
As a general rule of thumb, whether you use dry yeast or a yeast starter, you shouldn’t expect to see immediate signs of fermentation. The first bubbles or belches from your beer will most likely start anywhere from 4 to 24 hours after you pitch the wort.
https://www.morebeer.com/questions/230
If you’ve pitched your yeast and it’s been over 24 hours, but don’t see any airlock activity, you may be thinking that fermentation isn't happening. However there could be a different problem. No Seal / Bad Seal: This typically happens in buckets where the lid isn’t secured tightly on the bucket.
https://www.beerlab.co.za/blogs/news/8889627-has-my-beer-stopped-fermenting
After 24 hours nothing is happening or there is only very occasional bubbling from the airlock. Check that the airlock is properly secured- often a slight leak in the airlock’s grommet seal stops it from bubbling as the CO2 is escaping around it. 17C to 24C is your ballpark.
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