What do I do if after 24 hours my homebrew beer wort is not bubbling or foaming?

Question

Is there any way to be sure if the yeast is alive or dead? The only thing that I can think of that I might of done is to add the yeast into warm water about 1.5 hours before I added it to the wort. Can I warm up some more yeast and try again?

Answer 1

What was the temperature when you pitched the yeast? If it was too hot, it could have killed the yeast. Do you have a hydrometer? What's the SG? I'd let it sit a few more days and keep an eye on it. Fermentation activity will slow after a while. Give it time.

Answer 2

Personally, I wouldn't heat up the wort again.
With yeast already in the wort,and hops,you would be imparting all kinds of off tastes in the final product during the re-heating. The best solution would be to repitch the wort if the conditions were right.
How long has the fermentation time been?Unfermented wort can have a short stable life,a day or less,or up to 1 week,depending on it's handling,and equipment sanitation.
If you decide to repitch the wort with fresh yeast,add the yeast at transfer of the wort to a clean tank,decanting off the old yeast,as much as possible.Rouse the yeast and wort,by sloshing,to introduce some air to start the fermentation.The wort temperature should be in the 50 to 70 F range.

Answer 3

The only way you are going to know is through waiting. Sometimes what will happen is that the yeast will get "shocked" when you pitch it. This means it will take a brief period before it starts fermenting.

In the future you could make a starter for the yeast. As an added bonus you would be sure whether or not it is alive or not.

Whether or not it works out, don't get discouraged by this and give up home brewing.

Answer 4

Usually, you're supposed to hydrate the yeast for only fifteen minutes before pitching it into the wort. Before you add more yeast, gently press down on the bucket lid and see if you can get the airlock to move at all. If you can't, then you don't have a proper seal on the lid and the CO2 is escaping elsewhere.

Another thing you can try is check the temperature where the batch it. You don't have to take a sample for this. Just put a thermometer next to the bucket. If it's below 65 degrees, move it to a slightly warmer place.

Answer 5

Ive had yeast that took a couple days to get going. Be patient. Even if you killed off all but 2 of the little organisms, they will reproduce and still make you some beer. But to be safe, check the temperature you are fermenting at to make sure it is correct for your yeast, like others have said already.

Answer 6

What you probably ought to do is to make a yeast starter (not just rehydrating dry yeast) and pitch that. If it doesn't kick off after another 24 hours, there could be a problem with your wort's pH or oxygen level. If the temperature is significantly below 70F then you could just be off to a slow start. If you didn't aerate or oxygenate your wort prior to pitching, then, too you could just be off to a slow start.

Answer 7

Where is your wort? Is it in a really cold place? It might be too cold for the yeast to get started.

Answer 8

Listen very carefully and follow each step.
1. Take your brew and pour it down the drain.
2. Wash out the container and dry very thoroughly.
3. Put container and all ingredients back in the box it came in.
4. Store in your garage or closet and mark to sell at your next yard sell. Believe me you will never use it again.
The beer taste horrible!
5. Grab your key's and head to the store. Pick up a six pack of beer that a real professional brewed in a controlled environment.
6. Most important - do not drink and drive.

Answer 9

try waiting longer