Fermentation Not Starting: Possible Causes and Solutions

| | |
ByThe Brew Mechanic
fermentation not starting can be painful but we provide answers

Disclaimer: This post might include affiliate links, through which I may earn a small commission without any extra cost to you. Additionally, I am an Amazon Associate and earn from eligible purchases. All the products and services I suggest are ones I have personally used or would use. Thank you very much for your support if you decide to buy through any of my links!

Come join the Distilling Squad!

Get the best fundamental tips & tricks here. Woohoo!

When you discover the fermentation not starting, it can feel like a setback, but don’t worry! Understanding the possible causes and their solutions is the key to getting your stuck fermentation back on track.

As a brewer or baker, this can be very frustrating as you want to understand…why?!! 

Here are the common problems and how to solve them: 

Understanding the Fermentation Problem

Fermentation not starting is a common issue faced in various fermentation processes like brewing, spirits, winemaking, or even baking. This problem can be caused by several factors, each requiring a specific solution.

Possible Causes and Solutions for Stuck Fermentation

1. Inadequate or Dead Yeast: Yeast is the driver of fermentation, and if it’s not pitched adequately or if it’s dead, the stuck fermentation won’t start.

Check Yeast Sell-By Date: Always verify the yeast’s freshness.

Proper Yeast Addition: Don’t pitch dry yeast directly into a rich sugar wash; it could kill the yeast cells.

2. pH Levels: The pH of your wash should be in the range of 4.8 to 5.6.

Adjust pH: Confirm and adjust the pH before adding yeast.

3. Yeast Starter: A yeast starter helps acclimate the yeast to the fermentation environment.

Proof Your Yeast: Create a starter culture to proof your yeast before adding it to the wash.

4. Yeast Nutrients: Lack of nutrients can stall fermentation.

Add Yeast Hulls: Incorporate yeast hulls in your nutrient recipe.

5. Yeast Types and Their Behavior: Different yeasts have different fermentation start cycles.

Know Your Yeast: Understand the characteristics of the yeast you’re using.

6. Temperature Issues: Yeast is temperature sensitive.

Avoid Extreme Temperatures: Ensure your wash is neither too hot nor too cold.

7. Aeration: Oxygen is needed in the initial stage of fermentation.

Aerate Your Wash: Make sure your wash is well aerated before fermentation.

8. Equipment Check: Sometimes the issue is with your equipment.

Check for Leaks: Ensure there are no leaks in your fermenter. It must ONLY escape as bubbles via the airlock. 

Verify Measurements: Make sure your measuring equipment is accurate.

9. Contamination: Poor sanitisation can lead to contamination.

Sanitise Thoroughly: Ensure all equipment is properly sanitised.

10. pH Fluctuations: The pH of sugar wash can drop significantly.

Monitor and Adjust pH: Regularly check and adjust the pH as needed. This will involve original gravity (OG) &  final gravity (FG) calculations. learn more here. 

What you need to know for when a fermentation gets stuck. 

Preparation is Key: Ensuring your yeast is healthy and your equipment is prepared can prevent many issues.

Temperature and pH Control: Maintain optimal conditions for yeast activity.

Patience and Observation: Sometimes, it just takes a little more time and careful observation.

Fermentation Not Starting can be solved

Fermentation not starting can be a daunting problem, but with the right knowledge and approach, it can be easily resolved.

Every element in the fermentation process plays a role – from the health of the yeast to the environment it’s in. Yeast may be the most important part! 

Please assess and address each potential issue, so you can get your fermentation back on track and enjoy the fruits of your labour. Let’s get the fermentation going!

From one homebrew fan to another, happy fermenting my peeps!

Last Updated on Jan 31, 2024 by The Brew Mechanic

Disclosure: I may receive affiliate compensation for some of the links below at no cost to you if you decide to purchase a product or service. You can read our affiliate disclosure in our privacy policy. The information provided is for entertainment only.

With 35 years of knowledge of being a chemical engineer in alcohol manufacturing plants, my mission is to teach the next generation of home distilling alcohol brewers at a supernatural speed.

My reviews are based on real-life experiences with reflux stills, sugar wash, troubleshooting and mystical chemical reactions.

Instagram | Facebook

Similar Posts