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https://www.morebeer.com/questions/230#:~:text=Gravity%20measurements%20are%20a%20sure%20fire%20way%20to,happening.%20However%20there%20could%20be%20a%20different%20problem.
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://www.reddit.com/r/Homebrewing/comments/7kmv34/yeast_starter_not_active_after_24_hours/
level 1. britjh22. · 4y. I've had the occasional starter take more than 24 hours to actually show solid activity, I'd give it another 12-24 hours. 1. level 1. knowitallz. · 4y. Stop the stir plate, then wait a couple hours to see if you have foam.
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. Gas will take the path of least resistance out of your vessel.
https://www.precisionfermentation.com/blog/real-time-fermentation-monitoring-first-24-hours/
If it takes more than approximately 12 hours for DO to drop, you have an indication that you or your brewer may have underpitched the yeast or that yeast health is otherwise compromised. The exact timing, of course, depends on your strain. If this happens, pull some samples to check your cell counts and health.
https://www.reddit.com/r/mead/comments/b0msyb/lalvin_k1v1116_yeast_no_signs_of_fermentation/
Lalvin K1-V1116 yeast, no signs of fermentation after 24 hours normal? So i've started a new 4.5L batch using 5g of Lalvin K1-V1116 along with a teaspoon of Yeast nutrient and it's been nearly 24 hours and there's only a few small bubbles, not even enough to push up the airlock.
https://blog.homebrewing.org/how-can-i-tell-if-my-wine-yeast-is-working/
However, if you did not leave the fermenter covered with just a towel for 24 hours to allow the sulfites to escape, you may have destroyed the new packet of yeast as well. Adding an additional dose of yeast nutrient should be just fine.
https://www.beeradvocate.com/community/threads/how-long-to-wait-for-signs-of-fermentation.40810/
The trub is the proteins formed during hot break (just before the boil hits) and cold break (during the chilling process), and hop particulate (especially with pellets). I would give it another 24 hours, bring the BEER temp down into the mid 60s, and get a fresh packet of yeast just in case there is no fermentation activity after 36 hours.
https://homebrew.stackexchange.com/questions/21689/fermentation-has-not-started-been-48-hours
48 hours is usually a long lag time. But not always. For more detailed answer please post your wort OG, yeast type, yeast date, amount pitched, storage conditions of yeast, how was wort oxygenated. I would keep it below 70° though, in all cases. This may just be lost in language, but yeast needs to be added after wort has been chilled to pitch ...
http://www.thebrewingnetwork.com/forum/viewtopic.php?t=15948
There has been no activity in almost 24 hours and I usually get at least some activity or blowing off the top within an hour. I alway use a healthy amount of yeast and pure O2. I pitched yesterday (Saturday). Today's Sunday and I have no chance of obtaining any more yeast today...if I add a lot of yeast tomorrow, it will be 48 hours after the wort has been sitting in 70 …
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