60 hours into fermenting

[rogermccune]

I started my brewdemon brown nut and I am currently 60 hours in. This is only my second batch so I do not really have a reference for "is this normal". I have what I would call some build up on the top, but it isn't as full and covered as my first batch. I added the yeast at 70 degrees and it has stayed at 70 the whole time. My question is: is this fermenting at a good level or should I take another step to do something? I have a couple pictures on my phone I took through the fermenter I can post if that would help. I will try to figure out how to add them. Thanks.

[Beer-lord]

Not all fermentations are the same. The only true way to tell if it's working is to take a gravity reading. But, if you are seeing some krausen at the top, then it is likely doing it's thing and nearly finished the active part of fermentation. Seems like you did everything correctly. This is the hardest part of brewing......waiting.

[RickBeer]

And trub at the bottom.

RDWHAHB.

[rogermccune]

Hey, thanks guys. I tried posting pics to help, but it said they were too big. It there an amount of time that is too long without a good fermentation? I appreciate the knowledge and help.

[Beer-lord]

Most of the time you'll see something within 24 hours but depending on the size of the beer, the gravity, the temperature, the yeast used and quality of ingredients, that could change. The longer it takes, the more chance there is to have something possibly get into the beer to affect the flavor or infect it. But, you're good.
Rick mentioned something I forgot to mention, trub at the bottom. You should see some funk settling to the bottom after a few days and especially when it's done. But different yeasts work differently so some take longer than others and some go more crazy then others and some just kick ass right away. Take a gravity reading in a few days and see where you are.

[Kealia]

Best advice - walk away and leave it alone for the next two weeks. It will be fine.

It's also the hardest advice to take, BTW.

The yeast is making beer, don't worry.

Sent from my Pixel XL using Tapatalk

[rogermccune]

Thanks a lot for the positive reinforcement. Haha. I think confidence in the process will be great when I finally stop second guessing myself. I appreciate taking the time to help me out.

[Kealia]

Hey, we were all there. And sometimes, we still worry and fret.

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[Inkleg]

I think confidence in the process will be great when I finally stop second guessing myself.

Sorry to be the one who ruins it for you, but that really never happens. You just worry about it less.

Welcome to the obsession.

[rogermccune]

Haha. You are probably right. Just a follow up in case others run into this. It really got active Saturday afternoon (started the batch Wednesday night). Nice krausen build up and the airlock pressure shifted and has been bubbling steady since. Just as stated with all of the advice. Patience, patience, patience.

[BlackDuck]

Great to hear. With a little more patience, you'll be drinking that beer and loving it!!!

[swenocha]

[renagade]

Like the others said. That yeast is working, sit back, and let the show happens. In 2 weeks you'll have something to bottle.