Stuck fermentation.

[mancer62]

I brewed a mangrove jack extract kit on Friday evening. I pitched yeast at around 16 degrees.
My FV is now sitting under my kitchen table with a towel wrapped around it but there has been absolutely no sign of any fermentation taking place thus far. Any suggestions?

 

[Sandimas]

Warm it up, it's too cold. Needs to be 18C minimum in my experience.

 

[Brewelder]

I brewed a mangrove jack extract kit on Friday evening. I pitched yeast at around 16 degrees.
My FV is now sitting under my kitchen table with a towel wrapped around it but there has been absolutely no sign of any fermentation taking place thus far. Any suggestions?

Rightly or wrongly, i normally ferment at around 20-21 degrees and I’ve never had any issues.

 

[phildo79]

I brewed a mangrove jack extract kit on Friday evening. I pitched yeast at around 16 degrees.
My FV is now sitting under my kitchen table with a towel wrapped around it but there has been absolutely no sign of any fermentation taking place thus far. Any suggestions?

Is the base of the FV protected from the cold floor?

 

[mancer62]

no

 

[phildo79]

You might want to put something under it. I had issues with bottles not carbing up when I placed them in the bath tub. It was my first ever batch and I was worried about exploding bottles. Figured the bath was the safest place. But the cold surface inhibited the yeast and stopped it attacking the sugar. Beers were flat until I moved them to the hot press. I should point out that my hot press was never really that warm, just a good bit warmer than a cold bath tub surface.

 

[Agentgonzo]

I brewed a mangrove jack extract kit on Friday evening. I pitched yeast at around 16 degrees.
My FV is now sitting under my kitchen table with a towel wrapped around it but there has been absolutely no sign of any fermentation taking place thus far. Any suggestions?

Sometimes it can be fermenting, but you don't see airlock activity. The lid may not be fully on, leading to a slight leak, airlock may not be fully topped up, seals may my fully seal etc. Crack the lid a little and see if you can see a krausen or a smell of co2. Yeast should still ferment at 16 degrees. Chances are that it is actually fermenting.

How old was the kit/yeast? Dried yeast lasts years, but it's not immortal.