How soon after pitching should fermentation show

[colinc]

Hi, started a St Peter's IPA with some extra cascade last night.

Was hoping to see signs of frothy fermentation (as has happened with previous wonderful Ruby Red), but no signs whatsover. Am I being a bit premature? What sort of delay is there from pitching to frothing? I thought it was 12 hours ... Leave it 24 hours?

Thanks,

Colin

Oh, pitched at 26C and O/G was 1.048.

Lastly, I know there's lots of fermentation-type post, but couldn't one specifically about the time between pitching and frothing ...CC

 

[PD]

its very variable, depends on the yeast your pitching rate whether sprinkled on top starter made, how much, temperature....no worries till after 24-36 hours

 

[Sandimas]

I did a brew yesterday, pitched re-hydrated yeast at lunchtime and it was off just before I went to bed, airlock bubbling regularly this morning.

Some can be a bit slow to start, especially if you sprinkled the yeast on top rather than re-hydrating.

 

[colinc]

Thanks guys - will hold off on the panicking until tomorrow morning then. Here's hoping it'll be bubbling away when I get home tonight ...

Colin

Oh, and I sprinkled it on top. Mix had been pretty well roughed up before then though.

 

[jonnymorris]

Oh, and I sprinkled it on top. Mix had been pretty well roughed up before then though.

50% of your yeast would have died on first contact meaning you probably ended up under-pitching by some margin. Despite this it'll probably be going after 24 hrs or at least by tomorrow AM.

 

[colinc]

50% of your yeast would have died on first contact meaning you probably ended up under-pitching by some margin. Despite this it'll probably be going after 24 hrs or at least by tomorrow AM.

No way, does that happen every time? Is it cause it's sprinkled? Weird; it said to sprinkle in instructions, I'm sure.

Ta

Colin

And thanks for reassurance - would reduced yeast count have an impact on fermentation time then? Or would it mean less sugar metabolised, and therefore less alcohol. Or both? Or neither?

 

[joe1002]

Yes it probably does tell you to just sprinkle. Have a read of this: http://www.thehomebrewforum.co.uk/viewtopic.php?f=30&t=1642

 

[Titus A Duxass]

On my last brew I sprinkled the yeast on at about 4 pm with a temp of about 28c and it was bubbling by 9 pm.

If yours is sitting at 18c it might be a bit cool for the Yeastie Boys.

 

[marksa222]

I've had one take almost 48 hours to start, and was perfectly fine.

 

[NickW]

On my last brew I sprinkled the yeast on at about 4 pm with a temp of about 28c and it was bubbling by 9 pm.

If yours is sitting at 18c it might be a bit cool for the Yeastie Boys.

28C is WAY too hot. 18-20 is perfect :thumb:

 

[Titus A Duxass]

Not according to the yeast packet.

 

[NickW]

Those instructions are for rehydrating the yeast, not fermentation temperature.

 

[Titus A Duxass]

Still worked though.

 

[NickW]

You may find the beer develops off flavours. 24c+ and you're pushing it really. It make have a taste of wet cardboard (as some describe).

 

[colinc]

Great news. Got home and fermentation has started. Seems quiet to my three previous brews - but a couple of cms of beautiful froth. And lovely hoppy aroma too. Thanks for all your reassurances - got me through a v e r y long day at work.

Also appreciate the discussion, and disagreement, about best temperatures to pitch. This one went in at 26C. Previous two went in at 27C and (hold on to your hats) 30C. The latter had very violent fermentation, but tastes good. Drinkable after three weeks. And just gets better. Maybe a bit thin but I put that down to its youth. Second of the two brews is only a week in bottles. Both were Ruby Red.

 

[Titus A Duxass]

You may find the beer develops off flavours. 24c+ and you're pushing it really. It make have a taste of wet cardboard (as some describe).

It went in at 28 but it cooled down to about 20 which is where it is now sat (one bonus of underfloor heating).

 

[Titus A Duxass]

Great news. Got home and fermentation has started. Seems quiet to my three previous brews - but a couple of cms of beautiful froth. And lovely hoppy aroma too. Thanks for all your reassurances - got me through a v e r y long day at work.

Also appreciate the discussion, and disagreement, about best temperatures to pitch. This one went in at 26C. Previous two went in at 27C and (hold on to your hats) 30C. The latter had very violent fermentation, but tastes good. Drinkable after three weeks. And just gets better. Maybe a bit thin but I put that down to its youth. Second of the two brews is only a week in bottles. Both were Ruby Red.

Thumbs up from me.