Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Acceptable level of activity in secondary?
Reply
 
LinkBack Thread Tools
Old 03-20-2013, 05:37 AM   #1
horrorclause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 27
Default Acceptable level of activity in secondary?

I just racked 5 gallons on top of 2.5lbs of blackberries in my secondary. I know I got some yeast in therefrom the primary, but my airlock hasn't been all too active. This is only my second batch so I'm not sure what I should be looking for activity wise.

__________________
horrorclause is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 04:06 PM   #2
jdauria
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jdauria's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Braintree, Massachusetts
Posts: 471
Liked 29 Times on 27 Posts
Likes Given: 16

Default

While you have less yeast in there, I would expect that there should have been a secondary fermentation as the yeast attacks the sugar in the blackberries. Are they whole blackberries or dud you crush them some so that they are opened up? If whole, then I guess the yeast really cannot get to the sugars inside them.

__________________

Member of the Metro South Homebrew League (Mash-Holes) - Weymouth, MA

Primary - Annie's Atomic Amber, Pumpkin Ale
Secondary - Empty
Kegged - Dortmunder Export
Bottled - California Common (2nd place, 2014 OSHC).

jdauria is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 05:24 PM   #3
catdaddy66
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Lugoff, SC
Posts: 862
Liked 93 Times on 83 Posts
Likes Given: 26

Default

I would think that the activity would be low initially until the small amount of yeast has multiplied enough. Plus, the amount of sugars in the blackberries may be low enough to defy a vigorous fermentation. Also, what temp is the secondary at currently?

__________________
catdaddy66 is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 05:28 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2731 Times on 1638 Posts
Likes Given: 3485

Default

Never worry about airlock activity, it means NOTHING. All that matters is fermentation, NOT whether or not your airlock bubbles or how vigorously it does. All it is is a vent, and a cheap one at that, it's not a gauge.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2013, 02:33 AM   #5
horrorclause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 27
Default

Quote:
Originally Posted by jdauria
While you have less yeast in there, I would expect that there should have been a secondary fermentation as the yeast attacks the sugar in the blackberries. Are they whole blackberries or dud you crush them some so that they are opened up? If whole, then I guess the yeast really cannot get to the sugars inside them.
I mashed them before racking on top.
__________________
horrorclause is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2013, 02:35 AM   #6
horrorclause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 27
Default

Quote:
Originally Posted by catdaddy66
I would think that the activity would be low initially until the small amount of yeast has multiplied enough. Plus, the amount of sugars in the blackberries may be low enough to defy a vigorous fermentation. Also, what temp is the secondary at currently?
That's what I thought, but I still expected to see some sort of activity. It's currently at 72 F.
__________________
horrorclause is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2013, 02:36 AM   #7
horrorclause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 27
Default

Quote:
Originally Posted by Revvy
Never worry about airlock activity, it means NOTHING. All that matters is fermentation, NOT whether or not your airlock bubbles or how vigorously it does. All it is is a vent, and a cheap one at that, it's not a gauge.
I was just worried and not sure what to expect.
__________________
horrorclause is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2013, 02:47 AM   #8
day_trippr
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Stow, MA
Posts: 10,272
Liked 1216 Times on 985 Posts

Default

Perspective: even if every gram of sugar in 2.5 pounds of blackberries was available to the yeast, that would still only constitute a bit over 3 ounces of sugars.

I just had eight pounds of sugars voraciously consumed by yeast in under four days. Carboy looked like a washing machine. Three ounces would barely catch the yeasts' interest - and not for long

Cheers!

__________________
day_trippr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much headspace is acceptable in secondary? Bisco_Ben Fermentation & Yeast 9 02-21-2013 03:15 PM
Orval Dregs - High level of activity after 24hrs Demfer Fermentation & Yeast 4 10-03-2011 08:45 PM
Acceptable level of chlorine in brewing water? homebrewedipa General Beer Discussion 2 03-21-2011 01:31 AM
Activity level for .5micron Oxygen System Chad Equipment/Sanitation 13 05-02-2008 05:32 PM
Fermentation activity level TekelBira Beginners Beer Brewing Forum 5 05-31-2006 12:13 PM