I pitched my yeast 48 hours ago and it hasn’t started what do I do?

In instances where fermentation fails to start the most common causes of this are temperature not being either too low or pitching too high which can cause damage to the yeast, no oxygenation prior to pitching, not enough yeast was pitched for the size of batch or gravity, or the yeast was very unhealthy. If the temperature was too low then slowly raise this up to the recommended temperature. If the wort was too hot then you will need to repitch yeast straight away. If you didn’t oxygenate enough sometimes you can get away with agitating or oxygenating the wort after. We would also always recommend adding nutrients during the boil, as the yeast is a living organism and simply needs to have food (sugars) and nutrients, oxygen and the right temperature to multiple and ferment your wort.

Please check out our video about stalled ferments and how to ensure you use yeast correctly here and our video about yeast too