Fermentation Not Starting: Possible Causes and Solutions

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.