I'm pretty sure fermentation has failed. Should I pitch more yeast?

[Jamesman]

Hi everyone, I brewed a oatmeal stout on Friday and haven't seen any signs of fermentation. No bubbles in the airlock, or no foam on the top. Should I put more yeast in? Or is it already ruined. Cheers.

 

[labrewski]

What temp is it at
Is it in the correct range for your yeast

 

[Jamesman]

What temp is it at
Is it in the correct range for your yeast

Yes it's at 20c.

 

[labrewski]

Check lid is sealed fully and wait another few hours so should be going now or very soon you would expect

 

[Jamesman]

Hi, I've checked the lid I can't tighten it anymore. I opened it before to look if anything was happening inside but it just looks like black liquid no signs of anything happening. Cheers

 

[labrewski]

Its early days yet to be worried give it a chance

 

[Jamesman]

OK. Cheers.

 

[Tommo 2]

OK. Cheers.

What yeast have you used , and did you rehydrate or just sprinkle?

 

[Jamesman]

Hi, Fermentis Safale s-04. I just sprinled it on top.

 

[Tommo 2]

Hi, Fermentis Safale s-04. I just sprinled it on top.

Maybe to just lag time then give it a couple more days and see. When making stouts I myself I tend to favour Nottingham yeast by lallemand it a fairly neutral yeast that ain’t to fussy about temperature and blasted through anything you put in front of it, but with any dry yeast I have always rehydrated , very simple to do and mostly fermentation begins within hours not days, so next time you brew maybe try it mate , it’s night and day

 

[Jamesman]

Maybe to just lag time then give it a couple more days and see. When making stouts I myself I tend to favour Nottingham yeast by lallemand it a fairly neutral yeast that ain’t to fussy about temperature and blasted through anything you put in front of it, but with any dry yeast I have always rehydrated , very simple to do and mostly fermentation begins within hours not days, so next time you brew maybe try it mate , it’s night and day

OK, thanks for the advice. I'll rehydrate next time. How long can the beer sit there in the fermenter without going bad if it hasnt fermented? It's already been there 2 days. Cheers

 

[Tommo 2]

OK, thanks for the advice. I'll rehydrate next time. How long can the beer sit there in the fermenter without going bad if it hasnt fermented? It's already been there 2 days. Cheers

Try not to worry it will be fine for a couple more days, just don’t keep taking the lid off to check it . If nothings happening in the next few days I myself would rehydrate some Nottingham, give the brew a good thrashing to get as much air in as possible and pitch new yeast and see how it takes to start then

 

[Jamesman]

Try not to worry it will be fine for a couple more days, just don’t keep taking the lid off to check it . If nothings happening in the next few days I myself would rehydrate some Nottingham, give the brew a good thrashing to get as much air in as possible and pitch new yeast and see how it takes to start then

OK thanks again. Have a good weekend.

 

[foxy]

OK thanks again. Have a good weekend.

Whatever you do, do not aerate now! If you add more yeast either sprinkle or rehydrate. And take a gravity reading before doing anything.

 

[Jamesman]

Whatever you do, do not aerate now! If you add more yeast either sprinkle or rehydrate. And take a gravity reading before doing anything.

Hi, don't aertate at all? And if the gravity reading has changed from the og does that mean it's already fermenting? Cheers.

 

[Galena]

HERE is a useful guide by @terrym

and no don't aerate, but you can try "rousing" the yeast with a GENTLE stir or swirl

 

[foxy]

Hi, don't aertate at all? And if the gravity reading has changed from the og does that mean it's already fermenting? Cheers.

Don't aerate, there is no need. And it is detrimental to aerate after a yeast has been pitched for more than 12 hours. Before doing anything take a gravity reading. So4 is normally pretty reliable.

 

[Jamesman]

HERE is a useful guide by @terrym

and no don't aerate, but you can try "rousing" the yeast with a GENTLE stir or swirl

Hi, thanks for the link.

 

[Jamesman]

Don't aerate, there is no need. And it is detrimental to aerate after a yeast has been pitched for more than 12 hours. Before doing anything take a gravity reading. So4 is normally pretty reliable.

OK. I think I'll take a gravity test later and see how it's looking. Cheers.

 

[Jamesman]

Hi, I've just done a gravity test and it's 1012 The og was 1048 so does that means it's fermentating? Just had a quick taste aswell. It tastes nice. Cheers