Did these today...
- Thread starter Beerlover
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So it’s been pretty much 24 hours since I added the yeast and the Razorback is bubbling away like a good’n, has been nearly all day, the Mangrove Jacks Pink Grapefruit however, nothing...literally nothing, I lifted the lid earlier and gave it a good stir to try and help activate it but no movement in the airlock at all. Any ideas? Guessing there’s either an air leak but I don’t think that’s the case or the yeast is no good, would it harm it to add another sachet of yeast if there’s still nothing by tomorrow?
Give it time. Depends on the yeast and it can take 2 days to take off
An Ankoù
Landlord.
You could top crop some of the yeast of the working brew and use that to inoculate the one that hasn't started.
Banbeer
Banbeer Brewing
I agree, some of mine have taken 3 days to start
Adding a pack of yeast now wouldn't hurt or just see if the ideas above pan out. I would make sure the pack you pitch has a good date on it.
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MmmmCitra
Regular.
I assume you've used M44 yeast in the Mangrove Jacks Pink Grapefruit IPA, this yeast is always slow to get going, give it another day or two and hopefully you'll see the all important air bubbles 
Would be interesting to see what you think on the beerworks Presidents Sierra American pale ale from love brewing.
The two you've got going have been my go to whenever I've not had the time for a full brew day but that beerworks kit blew me away. Would highly recommend it
Cheers. Tom
The two you've got going have been my go to whenever I've not had the time for a full brew day but that beerworks kit blew me away. Would highly recommend it
Cheers. Tom
I did do that kit a couple of years ago, I’ve actually got the double American IPA of theirs being delivered this week so that’ll be next!
Will look forward to your report 
Cheers Tom
Cheers Tom
Should have had some movement by now. The longest I've had to wait for one of their yeasts to kick off was 48 hrs
Cheers. Tom
Cheers. Tom
Would look at the seal of your lid or whether the yeast was shot from get go.So, 3 days in and still nothing from the Mangrove Jacks...
Couple of options...
1) Open lid and look inside to see potential krausen. Sure sign of yeast activity.
2) Give it a right good stir. Make as much splashing and noise as you can, it'll only help matters.
3) Re-pitch viable and healthy yeast. i.e. buy new and avoid using any of your existing stock.
Good luck with the brew buddy
Thanks Ghillie, I gave it a good old stir after 24 hours, there is Krausen as I can see it through the side of the fv , just no airlock activity.
Just spoken to the local expert in the homebrew shop and he reckons I must have an air leak on the rubber surrounding the airlock, said as long as there’s Krausen the yeast is doing its job so panic stations over!
Just spoken to the local expert in the homebrew shop and he reckons I must have an air leak on the rubber surrounding the airlock, said as long as there’s Krausen the yeast is doing its job so panic stations over!
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Banbeer
Banbeer Brewing
I did an American IPA from Mangrove Jacks using M44 yeast last weekend and that took over 2 days to start, glad you have found the possible cause, happy brewing
if you re-hydrate the yeast I find it starts quicker.
An Ankoù
Landlord.
Always.
Banbeer
Banbeer Brewing
Thanks for the advise, I used to do starters all the time but not in so much of a rush these days
I have re-hydrated yeast but have never made a starter, new members may find this of use -
A yeast starter insures you have healthy and already multiplying cells ready to go once pitched into your wort it shortens lag time for fermentation to begin and a less stressed yeast.
Rehydrating is less involved your cell count is smaller than a starter much like a smack pack.
https://www.beeradvocate.com/community/threads/yeast-starter-vs-rehydrating-dry-yeast.248336/
A yeast starter insures you have healthy and already multiplying cells ready to go once pitched into your wort it shortens lag time for fermentation to begin and a less stressed yeast.
Rehydrating is less involved your cell count is smaller than a starter much like a smack pack.
https://www.beeradvocate.com/community/threads/yeast-starter-vs-rehydrating-dry-yeast.248336/
PhilBrew
Landlord.
Hi Banbeer/Chippy
In the context of this thread (Beerlover was making beer from kits, using dried yeast) it's a little dangerous to talk about rehydrating and making starters as if they were alternative techniques ... like "VikeMan" says in the forum thread Chippy linked to ...
In practice, it would be really difficult to grow more cells than are already in a pack of dried yeast, anyway ... in order to get the cell population to start multiplying you'd need to pitch the average pack into at least 4-5 lts of 1.040 starter wort (anything less than that and the yeast wouldn't reproduce, the cell density would already be so high they'd just get on with fermenting whatever you'd put them in) ... and to grow the population significantly (enough to start doing things like pitching yeast from one pack into two brews ... like Beerlover may have needed) you'd need more like a 10 ltr starter ... in that sense, the only "sensible" way to to do anything like making a starter with dried yeast, is what brewers do when they might use a pack of yeast to ferment a smaller beer (say a Bitter) to grow enough yeast to pitch into a bigger beer (a Barley Wine, say)
Cheers, PhilB
In the context of this thread (Beerlover was making beer from kits, using dried yeast) it's a little dangerous to talk about rehydrating and making starters as if they were alternative techniques ... like "VikeMan" says in the forum thread Chippy linked to ...
... generally speaking it's safer to recognise that ...VikeMan on Beeradvocate forum said:
- Rehydrating is for those using dry-yeast,
- Making Starters is for those dealing with liquid yeast (whether bought in a vial/pack or collected as slurry/top-cropped from a ferment)
In practice, it would be really difficult to grow more cells than are already in a pack of dried yeast, anyway ... in order to get the cell population to start multiplying you'd need to pitch the average pack into at least 4-5 lts of 1.040 starter wort (anything less than that and the yeast wouldn't reproduce, the cell density would already be so high they'd just get on with fermenting whatever you'd put them in) ... and to grow the population significantly (enough to start doing things like pitching yeast from one pack into two brews ... like Beerlover may have needed) you'd need more like a 10 ltr starter ... in that sense, the only "sensible" way to to do anything like making a starter with dried yeast, is what brewers do when they might use a pack of yeast to ferment a smaller beer (say a Bitter) to grow enough yeast to pitch into a bigger beer (a Barley Wine, say)
Cheers, PhilB
