Okay so I am a new brewer… This is my first ever batch and I am very excited to see how it turns out, well I was at first. Now I am beginning to get nervous as to whether it will turn out as I expected because my yeast is 1.)dead or 2.)just reacting late. I have read countless forums about brewers panicking because of this problem of fermentation not taking place while they think it should. However my situation is slightly different than any forums I’ve read so far. So, after I followed all the proper steps of making the wort and transferring it into a glass carboy, I pitched the DRY yeast with no activation before pitching. (Now lets pause… after reading all the forums I now realize how important it is to time the exact temperature of the wort before pitching the yeast. However, me being a noob, I just followed the vague directions in the box and it said to “pitch yeast when glass carboy is no longer warm to the touch…” :shock: so I did…) After I pitch the yeast I put an airlock on the carboy and lock it away in my nice dark cool closet to ferment… The next morning I wake up and hurry to my closet to see whats going on with my new hobby, and POW foam from fermentation has risen so far that it is coming through my airlock! But I knew this was a possibility so I didn’t panic. What I did was get my spare (sanitized) airlock and switch it with the one that was almost blown sky high. When I did this all seemed well, there were bubbles coming through the airlock at about 2 bubbles per second. (very violently) So I left the carboy in my closet and proceeded with my day. That night (about 24 hours after I first pitched the yeast) I checked the carboy and found no activity in the airlock (yes I know this means nothing) and not a sign of krausen on top of the beer. I don’t understand how my yeast went from being so violently active to no sign of being active at all. It is now around 42 hours after first pitching the yeast and it is still showing NO signs. I know temperature plays a major role with yeast so I went to buy a sticker thermometer today and placed it on the side of the carboy. It is reading 70 degrees. What should be my next step?
Oh yeah and I talked a ton of s*** to my friends bragging that it would be the best beer they ever tasted (damn male ego) :roll: so I would very much appreciate if someone could revive my hopes on this beer!