Enjoy the beer that you deserve.
Fermentation: No Fermentation
You may experience be difficulty in getting your beer's fermentation underway. Though you have boiled and cooled the wort, added the yeast, and waited one to two days, there are no signs that fermentation has begun.
- Not sufficiently rinsing sanitizer from the fermenter can inhibit healthy yeast activity.
- Shocking otherwise good yeast by pitching into wort that was too cold at less than 70 F (21 C), or too hot at greater than 90 F (32 C).
- Rehydrating dry yeast using water that is too cold at less than 90 F (32 C) or too hot at greater than 110 F (43 C).
- Placing the fermenter into a location that was too cold for the yeast strain being used.
- Using old or dead yeast will not support the brewer’s fermentation goals.
- Rinse brewing equipment thoroughly before use.
- Ensure proper wort temperature of 70 to 90 F (21 to 32 C) before pitching yeast.
- Ensure proper temperature of water at 90 to 110 F (32 to 43 C) is used to rehydrate dry yeast.
- Ensure that the fermenter is kept at a temperature that is appropriate for the yeast strain being used, especially at the start of fermentation.
- Use high-quality yeast in good condition.