# Slow Yeast and / or no evidence any fermentation **URL:** \ **Category:** Ingredients\ **Created:** [August 27, 2012, 11:46pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336 "2012-08-27T23:46:45Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![travjohn92](https://avatars.discourse-cdn.com/v4/letter/t/a88e57/32.png) [@travjohn92](https://forum.homebrewersassociation.org/u/travjohn92)\ **Post date:** [August 27, 2012, 11:46pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/1 "2012-08-27T23:46:45Z")
I brewed a Belgian Wheat IPA on Friday (8-24-12) from the kit the Austin Home Brew.  My OG was 1.070 which was on target and I pitched 2 WYEAST Belgian Strong Ale 1388.  Fermentation started within 12 hours and was kicking until this morning.  I opened up the carboy and there was no evidence of any real noticeable fermentation as the top fermenting yeast cake I guess had begun settling to the bottom.  I took a gravity reading and it was at 1.028.  It has only been 3 to 3/12 days since I brewed this batch.  Is there reason to be concerned? Here is the recipe: 7lb Belgian Pilsen Malt 6 LBS White Wheat 1/2 lb Aromatic Malt 1/2 lb Flaked Wheat. Mashed for 1 hour at 154 then mashout for 15 minutes at 168.  Fly Sparged for 1 hour using 170 degree water.  60 minute boil. Thank you in advance! ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [August 28, 2012, 1:04am UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/2 "2012-08-28T01:04:49Z")
was the fermentation temp steady? What temp did you start the fermentation at? What temp did you hold the fermentation? ---
**Author:** ![travjohn92](https://avatars.discourse-cdn.com/v4/letter/t/a88e57/32.png) [@travjohn92](https://forum.homebrewersassociation.org/u/travjohn92)\ **Post date:** [August 28, 2012, 1:59am UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/3 "2012-08-28T01:59:13Z")
I have a swamp cooler set up.  I pitched the yeast at 69 and it has hovered the entire time between 71 and 73. I have an IPA right next to it in another carboy with the same swamp cooler setup and its temps have remained just like the Belgian Wheat IPA ---
**Author:** ![sathingtonwilloby](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/sathingtonwilloby/32/11966_2.png) [@sathingtonwilloby](https://forum.homebrewersassociation.org/u/sathingtonwilloby)\ **Post date:** [August 28, 2012, 1:15pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/4 "2012-08-28T13:15:42Z")
How are you measuring gravity? Hydrometer or refractometer? ---
**Author:** ![travjohn92](https://avatars.discourse-cdn.com/v4/letter/t/a88e57/32.png) [@travjohn92](https://forum.homebrewersassociation.org/u/travjohn92)\ **Post date:** [August 28, 2012, 2:18pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/5 "2012-08-28T14:18:03Z")
Hydrometer ---
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [August 28, 2012, 2:21pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/6 "2012-08-28T14:21:30Z")
I don’t think there is anything to worry about. it’s only been 3.5 days you say. I think it’s still working. take another reading in another 2 days and if it is still at 1.028 then start worrying. ---
**Author:** ![mtnrockhopper](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mtnrockhopper/32/8305_2.png) [@mtnrockhopper](https://forum.homebrewersassociation.org/u/mtnrockhopper)\ **Post date:** [August 28, 2012, 2:25pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/7 "2012-08-28T14:25:18Z")
> [@travjohn92](#): > > Hydrometer You are certain the hydrometer was floating and not touching the bottom of the tube right? ---
**Author:** ![travjohn92](https://avatars.discourse-cdn.com/v4/letter/t/a88e57/32.png) [@travjohn92](https://forum.homebrewersassociation.org/u/travjohn92)\ **Post date:** [August 28, 2012, 2:32pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/8 "2012-08-28T14:32:15Z")
I typically don’t pull a sample.  JUst drop my sanitized hydrometer into the fermenter and take a reading. ---
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [August 28, 2012, 2:33pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/9 "2012-08-28T14:33:55Z")
> [@travjohn92](#): > > I typically don’t pull a sample.  JUst drop my sanitized hydrometer into the fermenter and take a reading. If there is still alot of co2 disolved in the beer it’s going to cling to the hydro and lift it up a bit. Take a sample, degas by shaking or pouring back and forth from one vessel to another and then take a reading. I don’t think it would explain 20 points but it might well knock of 5 or so points. ---
**Author:** ![mtnrockhopper](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mtnrockhopper/32/8305_2.png) [@mtnrockhopper](https://forum.homebrewersassociation.org/u/mtnrockhopper)\ **Post date:** [August 28, 2012, 2:57pm UTC](https://forum.homebrewersassociation.org/t/slow-yeast-and-or-no-evidence-any-fermentation/11336/10 "2012-08-28T14:57:14Z")
> [@travjohn92](#): > > I typically don’t pull a sample.  JUst drop my sanitized hydrometer into the fermenter and take a reading. OK. Then I’d recommend patience. Worry if it hasn’t changed in a few days.