What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?
3 posts • Page 1 of 1
I'm assuming you're fermenting at lager temperatures. If so, lager yeast perform a lot slower than ale yeast. This is the biggest adjustment for first-time lager brewers who are used to things being done in a matter of days. To see any bubbles in the airlock the wort would have to become saturated first with CO2. Since the wort is cool it will hold more CO2 than an ale wort would. You're more than likely fine, especially if you see a yeast bed forming. As a general rule, I leave my lagers on the yeast for 1 month to completely ferment--2 weeks for the main ferment and another 2 weeks to clean up the byproducts. Don't worry, and don't rush the yeast--they'll go on strike