I brewed a box kit of American Cream Ale on Saturday. When I put it in my plastic fermenter, I use an S type air lock and I evend out the water.

I didnt check it until today (72 hours after brewing) and the airlock hasnt moved, its still level. I watched it for about 30 seconds or so and it doesnt appear to be moving. Im doubtful that it ever did bubble.

What should I do? I cant see it since its in plastic. Should I crack it open and see if there is foam?

What should I do if there is no (or very little) foam? Any other advice would be appreciated. Im a novice.

Thanks!

First off what was the temp when you pitched the yeast, and what has the temp been since then? You want to be shooting for mid 60's for both.

It won't hurt to open it up and see if there are signs of foam on the sides above the wort level, indicating that it did ferment.

Also make sure there was a good seal, as if there wasn't, air would escape and then no bubbles.

If there are no signs that it fermented, and the temps were and are fine, pitch some more yeast! If the temp was too high when you pitched the yeast you could have killed it at that time. If it's too high or to low right now the yeast may just not be working in their optimal range.

_________________
On Tap:
Boston Lager
Winter Warmer
Breakfast Stout
Extra Pale Ale
Fat Tire clone that is nothing like it but awesome
Hopasaurus Rex
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On Deck:
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Russian Imperial Stout
Boston Lager
20lb Pale Ale

It was somewhere between 60-70 when I pitched it. It has since been in a room that is 68-69.

I think Ill pick up a packet of yeast on my way home and check this evening. If I need to repitch, I would rather do it all at once so Im "in there" as few times as possible.

Hey everybody, I'm new here, do a beer podcast but recently started brewing. All extract for my first three batches but it drove me crazy and I've got just about everything I need for all grain. Anyway, I just had this problem with a beer. Do you have a thermometer on your fermenter? The room I had mine in was 68 but the floor it was sitting on was apparently much colder and my wort was a way lower temp, if I remember it was around 58. I sat the fermenter next to a heat vent to warm it up to the proper temp, raised it up off the floor a little, and it took off well from there.

I do have a thermometer on the fermenter but I havent checked the temp. Its in a 2nd floor room though so the floor shouldnt be too cold. I will check that though when I get home to verify.

I have had 2 other batches within the last couple weeks and they did fine, so Im pretty confident the temp at which I pitched the yeast and the temp at which I stored the fermenter are both fine.

Thanks for the tip, I will check to be sure.

If you used dry yeast, did you rehydrate it? If liquid yeast was used, was a starter created?

Did you aerate the wort prior to pitching the yeast?

At this point, open up the tub and check for any signs of activity. If nothing, pitch another yeast in... what do you have to lose?

You might want to invest ($1) in a self adhesive thermometer to put on your vessel. It may not be the MOST accurate, but it will tell you if you are way off.

Don

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mmmmmm, beeeeer!

Thanks for all the tips... i was just a noob being paranoid.

I cracked it open and saw that it had just finished fermenting.

I think Im going to transfer to a 2ndary tonight.

you did have water in the airlock right?

_________________
On Tap:
Boston Lager
Winter Warmer
Breakfast Stout
Extra Pale Ale
Fat Tire clone that is nothing like it but awesome
Hopasaurus Rex
Hop Hop Hoppalicous
On Deck:
Chocolate Rasberry Stout
Russian Imperial Stout
Boston Lager
20lb Pale Ale

Yes.