Why Isn’t My Homebrew Beer Fermenting?

There’s nothing more frustrating than spending an entire afternoon (or longer in some cases) preparing a batch of homebrew beer only to find out that it’s not fermenting. If the beer doesn’t ferment, you’ll have to toss it out and start from scratch again. So, what prevents homebrew beer from going through the critical fermentation process? While there are many different possible causes, we’re going to take a look at some of the most common reasons. Whether you’re currently experiencing this problem or not, you should read the following tips on how to encourage proper fermentation in homebrew beer.

Reason #1) Still Too Early

One of the most common reasons why homebrew beer doesn’t ferment is because it’s still too early. Many first-time brewers expect their beer to be fully fermented after allowing it to sit for a day. In some cases, you may see signs of fermenting after 24 hours, but other times it can take much longer. The exact amount of time required for beer fermentation varies depending on a number of different factors; however, it usually occurs somewhere between 48-72 hours, so remain patient and give your beer the necessary time to fully ferment.

Not Enough Yeast

Of course, another reason why some homebrew batches don’t ferment is because of a lack of yeast. Whether it’s solid or liquid, you must use an adequate amount of yeast in your brew to convert the sugars into alcohol. If you misread the brew’s instructions or used the wrong measurement, a lack of yeast may result in poor fermentation. Always pay close attention to your measurements to ensure you are using the right amount of yeast. Overlooking this key ingredient will ruin an otherwise perfect bath of homebrew beer.

Wrong Temp

A third possible reason why your homebrew beer isn’t fermenting is because the temperature is incorrect. If the temperature is too high, the yeast will literally burn; therefore, reducing their effectiveness as a catalyst. On the other hand, a low temperature can send them into a dormant state, which also reduces their effectiveness.

So, what’s the right temperature for homebrew fermentation? There’s some debate among brewers over this discussion, but the general consensus among most experienced brewers is that 55-65 degrees Fahrenheit works well. For lager beers, however, you should opt for a temperature on the lower end around 50-55 degrees Fahrenheit. Maintaining these temperatures in your homebrew will encourage proper fermentation without burning your beer.