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Take a gravity reading. Visual inspection doesn't tell you much about whether fermentation is happening or not.


Assuming that your yeast was alive, 45F is a bit on the cold side to start. I would bring it into the house to get it to "go off", and then take it back to your cold room once it starts fermenting.You may also have "shocked" the yeast if your wort was a bit hot when you pitched. If so, there may not have been as much viable yeast left, and it would take a ...


Many factors: Was the 2nd yeast of the same lot code?! Yeast is finicky and may simply not react the same way twice if anything is even slightly different in your mix. Was the malt extract exactly the same as the 1st batch? Dry vs. liquid, fresh vs. 2 years old? Anything different in how you prepared additions like Chrystal malt, etc.? Any differences in ...


Use a sterile wine thief to get a sample and take a specific gravity of your current product. How does it compare to the final gravity of your previous batch. Since fermentation is still proceeding, we can guess that you haven't reached your target gravity yet. Which means the krausen is heavier that it was last time... Possible causes... Did you use ...

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