I am sure this has been discussed on this website I just can't find it. I have seen lots of fermentation completion time, temp and attenuation talk, but not fermentation start time. I have a apx 2 gal nut brown second runnings at 1.040 that hasn't done much in 4 days. I use the 2nd runnings to experiment and use different hops/yeast/steeping malts to compare to the first batch. I have never used Notty but have used windsor a few times. I put windsor in the first runnings and it did its windsor thing. Done in 3 days. I pitched 10 g of notty into the 2 gal 2nd runnings on Jan 1 8am but now I am not day 4 and not much has happened. There wasn't much of a krausen, just thin bubbles that did form over the entire surface but really no thick krausen. I've never seen the airlock bubble, just very little pressure. I've checked that the lid was on tight, the bung pushed in all the way. I swirled it ~1.5 days ago (can't remember exactly), I tried turning up the heat from in the room from 61 to 65 yesterday. Still nothing. I have not done a gravity test, will do today, but is this normal? I am going to wait this out a bit before pitching anything else but curious about any experiences like this that didn't come from the bad batches of 2010. (update: gravity is at 1.016 as off 11am)
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