RodneyL1 Posted May 16, 2012 Share Posted May 16, 2012 I have made up a Nut Brown Ale according to recipe. Temperature varying from 15 degrees overnight to 21 degrees during day. After 12 hours no sign of fermentation yet. How long does it take for ale yeast to become active? [pouty] Link to comment Share on other sites More sharing options...
GrahamB8 Posted May 16, 2012 Share Posted May 16, 2012 I've had beers take 3 days to get going in the past, I now usually use a starter which generally solves this. 15\xb0 will have also been on the cool side for an ale yeast to get going mate, give it time. Link to comment Share on other sites More sharing options...
RodneyL1 Posted May 16, 2012 Author Share Posted May 16, 2012 Many thanks, pal. I haven't used ale yeast previously. You've eased my mind. Link to comment Share on other sites More sharing options...
Damien E1 Posted May 16, 2012 Share Posted May 16, 2012 How old is that? Coopers haven't made nut brown ale cans for quite a while now. Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 16, 2012 Share Posted May 16, 2012 Damien, he is referring to the Nut Brown Ale in the "How To Brew" section [cool] Link to comment Share on other sites More sharing options...
RodneyL1 Posted May 16, 2012 Author Share Posted May 16, 2012 Yes, it's the Nut Brown from How to Brew. Pleased to say that it is slowly coming to life now (after 24 hours).[biggrin] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted May 16, 2012 Share Posted May 16, 2012 Try to keep the temps try and keep them around 18 - 20 degrees too much fluctuation will stress the yeast out and may cause the yeast to conk out early Link to comment Share on other sites More sharing options...
Guest Posted May 16, 2012 Share Posted May 16, 2012 Yeast are unpredictable, you need to brew to how the yeast behave. Many tricks to getting and keeping them active, temps, nutrient, the amount of O2 present during budding, etc. etc.. Many things affect the ability of the yeast to reproduce and to ferment. Yob Link to comment Share on other sites More sharing options...
RodneyL1 Posted May 17, 2012 Author Share Posted May 17, 2012 It has been very helpful to have this advice. I am pleased to say that at day 3 the airlock is quietly and steadily bubbling away. Brewing ale and lagers in Queensland is a matter of picking the right time of the year. Right now we are going through an unusual cold spell in May with temps between 14 and 24 deg. Some short spells of a heat pad at night keeps the activity alive and maintains close to the recommended 18 to 21 deg. Link to comment Share on other sites More sharing options...
Dazza77 Posted May 18, 2012 Share Posted May 18, 2012 I made this recipe 2 weeks ago mine took 36 hours to kick in. I started to worry and bought a 2nd lot of yeast and threw that in there to be sure. Anyway I am stoked with the results. I couldn't resist trying a couple after a week and they tasted great but didn't retain much head but now it is just starting to carb up in the bottle nicely and tastes really good. I'm sure you'll be happy with the results. Cheers! Link to comment Share on other sites More sharing options...
Damien E1 Posted May 18, 2012 Share Posted May 18, 2012 Damien' date=' he is referring to the Nut Brown Ale in the "How To Brew" section [cool] It would have to be in the one section I didn't look at there.[pinched] Link to comment Share on other sites More sharing options...
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