Beer Forum

I am having problems getting my beer to ferment. I pitched my yeast at 100f the wort is sitting around 65f but there is no bubling action in my airlock, what can I do?

Sorry to sound dick-ish but don't pitch at 100º! Always pitch as close to fermentation temps as you can. I would personally repitch with a new smack pack or vial if lag time lasts any longer than 4 days. I've had some lag times up to 3 days if I didn't use a starter so don't jump the gun. Control your temperature.... you will thank yourself for it later.

Could be the seal, too.
But, damn it, dont put your yeast in the jacuzzi ever again!
Like the above post said, get it down to ferm temp before pitching.
Promise not to do it again?
Good luck, brotha.

mikefly182 wrote:I pitched my yeast at 100f...

Do not be surprised if you have some issues with the finished product due to your high pitching temp and long lag time. It's entirely possible that it will suck. If it does, don't let that dissuade you from further brewing. Take what you learned here and make your next batch better!

BeerPal wrote:

mikefly182 wrote:I pitched my yeast at 100f...

Do not be surprised if you have some issues with the finished product due to your high pitching temp and long lag time. It's entirely possible that it will suck. If it does, don't let that dissuade you from further brewing. Take what you learned here and make your next batch better!

Good advice. Especially if you are starting off using an extract kit from a Homebrew Shop. The directions on those "work" but once you delve a little more into the process of making better beer you will notice those directions are woefully inadequate or fail to mention a few key points that can radically change your brew. I'm sure 95% of us pitched too warm the first time we brewed.

I'm sure 95% of us pitched too warm the first time we brewed.

So true.... I've been brewing for years and recently made the mistake of letting my Irish Red ferment at my basement temperature assuming that it was cool enough. I didn't think my wife would turn the heat on! It was up to 80º for the first 2 days of fermentation! I let it sit for a few weeks and it turned out drinkable, but piss poor by my standards.... Too fusel-ly... Everyone makes mistakes every once in a while. So don't feel bad about it. I didn't mean to start a slew of scoldings... I hope it turns out.

Hey Mike how is fermentation going? Did you repitch or just say fuck it and leave it alone?

If you pitched at 100 and didn't kill the yeast ..... did it ferment out overnight? If you take 5 gallons of 100F wort, it's gotta take 24 hours or so to cool down to 65????