Thread: Taking too long!

Did you take a gravity reading of the wort before fermentation? If yes, what was it?

Ive recently started brewing aswell and search the forums non-stop, best advice there is to forget the lid and airlock and put 2 layers of clingwrap over your fermenter after you have pitched your yeast and either use a large rubber band or the rubber seal ring from your lid and secure it with that. Then you can see what is going on with your brew, first day or two it will foam up alot which means the yeast is activated, than the follow few days will look like the top is covered with tiny little bubbles bubbling away, these then will slowly start to dissipitate and when there is no bubbles or bubbling, leave 2 days and bottle, I dont even bother with hydrometer anymore.

Also as others have mentioned, if your worried about your brew(care), buy a yeast that is suited to the type of beer you are brewing. If your brewing a lager it is best fermented in a temperature controlled fridge at 12c and use a lager yeast such as Saflager s-23. Ales are best produced at 15-24c and yeast such as Safale s-04 is best for that, if its a wheat style beer use Safale k-97 yeast also brewed at 15-24c.

Remember yeast loves higher temperatures, beer doesnt. Your brew will come out much nicer if you can brew it around 18-20c and the colder controlled temp for lagers.