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https://www.homebrewtalk.com/threads/no-fermentation-after-almost-72-hours.471433/
doing an ipa and it's going 72 hours(68 to be exact) and still no signs of fermenting. i noticed the temperature where i had the fermenter stored was a 61 degrees. checked the hydrometer readings and it was actually higher than when i first took them before pitching the yeast(maybe i just didnt get an accurate first reading at the time?). i used safale 05 and rehydrated, unless during the …
https://www.homebrewtalk.com/threads/fermentation-radically-stopped-after-72-hours.414655/
After 12 hours, the fermentation was going top notch. Good esters were coming from the carboys. Bubbling, activity, movement, everything norma (I’ve been brewing with this "method" for ~2 years). After 48 hours, fermentation was still going A1. See picture 01.jpg. After 72 hours, one of the carboy seemed to be "dead". No more foam head.
https://www.reddit.com/r/Homebrewing/comments/3hnolc/no_fermentation_after_72_hours/
I brewed an 1.053 OG Oktoberfest style lager on this past Sunday. After 72 hours with no signs of fermentation visible I began to worry. I originally planned on pitching Wyeast Octoberfest 2633, but my LHBS did not have it. The owner assured me a dry packet of Mangrove Jack Bohemian Lager M84 would do the trick so I went with it. Pitched around 54ºF.
https://www.beeradvocate.com/community/threads/almost-4-days-later-and-no-fermentation.39914/
Pitching* at 80-85F can cause off flavors, but it wont kill the yeast. In fact, they'll thrive in it, and fermentation will take off very quickly. So the problem was something else. * Storage of inactive yeast at 80-85F would be bad though, and the yeast would die off much faster than at lower temps.
https://www.morebeer.com/questions/230
No Airlock Activity 24-48 Hours After Yeast Pitch. 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 ...
https://www.jaysbrewing.com/2013/03/26/8-solutions-for-lack-of-fermentation/
1) Wait 72 hours before freaking out… A lot of people think that within just a few hours yeast should start percolating and that the air lock will be going nuts. That’s really not the case. Depending on the OG of the beer, what type of yeast your pitched and the temperature of fermentation you’ll get different results. I would wait up to 72 hours before making the assumption that something …
https://homedistiller.org/forum/viewtopic.php?t=78314
A mash intended for distillation only undergoes a primary fermentation. Grain mash fermentations are typically 72-80 hours long, and then they are distilled. In fact, a secondary fermentation would be very deleterious to the ester profile of the mash and would ruin the finished whiskey.
https://www.reddit.com/r/mead/comments/6r7kga/no_signs_of_fermentation_after_48_hours/
Edit: Still no signs of fermentation 72 hours + in. I re-hydrated some yeast and pitched it, so hopefully it can still be saved. Edit 2: There's now a layer of foam on top! Looks like it's fermenting now. Thanks to everyone who offered their advice. 22 comments. 80% Upvoted.
https://homebrew.stackexchange.com/questions/18829/repitch-1032-down-from-1045-after-72-hours
It was blubbing nicely for a few days but has slowed down now at 72 hours. Just took a sample (have a tap on the fermentation vat, so no disadvantage to doing so) and it's still at 1030. I haven't found any info or rules of thumb indicating where it should be. The yeast was a …
https://theinstituteofbeer.com/beer/faq-what-temperature-to-add-yeast-to-beer.html
Give the yeast time to work before you start becoming concerned. If after 72 hours and no signs of fermentation, add dry yeast. If you are not sure if the yeast has worked or …
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