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Old 11-21-2013, 01:16 PM   #1031
sak1134
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Why is you bucket sitting in a tub of water? I'm guessing that it's just to cool and your yeast is asleep. I would try warming the room to about 70 and give it a couple of days. If nothing happens repitch.

During the cool months I ferment my beer in our laundry room where I keep a small oil filled radiator space heater to keep it at a nice 70 degrees.

Steve

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Old 11-21-2013, 03:20 PM   #1032
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Quote:
Originally Posted by sak1134 View Post
Why is you bucket sitting in a tub of water? I'm guessing that it's just to cool and your yeast is asleep. I would try warming the room to about 70 and give it a couple of days. If nothing happens repitch.

During the cool months I ferment my beer in our laundry room where I keep a small oil filled radiator space heater to keep it at a nice 70 degrees.

Steve
I have it sitting in water to try and reduce large fluctuations in temperature when the heater kicks on and off as the room I have it sitting in is smaller and further away from where the thermostat resides.

I will try to move it to a warmer room and hopefully soemething changes. Thanks for the suggestion!
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Old 11-28-2013, 04:38 PM   #1033
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Hi All. Figured this would be a good place to post a noob airlock question.

I brewed my first batch on Tuesday. Finished around 11 PM. Hydrometer will be procured tomorrow.
Anyhow, yesterday, after almost 24 hours, no bubbling in the airlock and I realize no big deal. Yet, it's the S type airlock, all liquid was on the outflow side and almost overflowing. Good sign. I also just gently pushed on the top of the Fermenting bucket and I could see the pressure push the water further. Assuming this is a good sign.
This am, both sides of the airlock were even, but low. Then, couple hours later, they were both even and up to the max line. No sudden temp change. It's in my basement and a constant of about 67-68 deg.
So, guess the question is why the water was low, then back to Max later?
Once I get a hydrometer tomorrow from the LHBS, should I go ahead and take a reading or wait for a full week?
Any other tips is appreciated. I brewed the NB caribou Slobber.
Oh, what should the final gravity be when it's done fermenting?

Thanks and appreciate ALL the advice I have read on this forum.

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Old 11-28-2013, 07:32 PM   #1034
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So, guess the question is why the water was low, then back to Max later?
All I can figure is you have ghosts. Or you don't remember refilling it that night you drank too much.

For future reference, the 3-piece can handle more gas than the S type do.
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Old 11-29-2013, 12:46 PM   #1035
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After a bit of reflection, I think I screwed the pooch when I pitched the yeast. SWMBO, yeah, I'll blame her. She was giving me grief about the smell and standing over me complaining, so I sprinkled the dry yeast in, sealed it and carried it straight to the basement. I still see no signs of fermentation after 60 hrs and shining a light on the bucket, I can see stuff caked on the sides of the bucket and the lid. Also, wort is still at the 5 gal mark with nothing on top. I will buy a hydrometer and more yeast after work. It will be 72 hours tonight. Is that to late to pitch in more yeast?

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Old 11-29-2013, 02:49 PM   #1036
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As long as your sanitation was good, it will be fine.

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Old 11-29-2013, 05:22 PM   #1037
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As long as your sanitation was good, it will be fine.
Thanks. Must have been a quick fermentation. Just checked and the SG is 1.02. So all is good. Sample tastes good. Beginners nerves I guess. Lol
If nothing else, found a great upstart LHBS called Buckeye Brewcraft in Westerville Oh. :-)
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Old 12-12-2013, 07:39 PM   #1038
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Just my experience with this problem and a Belgian Dubbel.

After it finished the boil it was cooled down to about 63 degrees. I know now this was way too low a temperature. (1st mistake).

Pitched the yeast on a Wednesday from a vial of WLP530. I did not make a starter. (2nd mistake)

by Friday evening....Nothing...no Krausen...noting moving in the airlock.....nada. 530 is supposed to be a vigourous yeast, so I was sweating it big time. I had to go out of town on Saturday. After speaking with the wife that evening....still nothing in the air lock. It was now going on 72 hours and I was getting very concerned.

Finally Sunday morning she sends me a text of it going crazy bubbling away.

This beer turned out just fine.

I know that you open yourself up to all sorts of issues if your fermentation does not start quickly, but I thought I'd share that it's not always the end of the world.

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Old 12-29-2013, 07:44 PM   #1039
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Hi all -

I brewed my very first batch of beer ever 2 days ago, and I have the feeling I'm displaying all of the hallmarks of a newbie in terms of fermentation worry. But I thought I'd check in anyway.

It's an oatmeal stout, made using a combo of grain and extract. I used a dry yeast - Nottingham.

After about 30 hours, the beer started fermenting with a vengeance. It was bubbling up and out of the airlock. The thermometer temp displayed 71 degrees at that time, and I believe this stout should ideally be fermenting at around 68 degrees.

So at suggestion of a few if my far more experienced friends, I placed the bucket outside for a little bit to get the temp down. I also inserted a run-off tube where the airlock normally goes so the bubbles could transfer to another empty bucked (instead of all over the floor.

After about 20 minutes outside, I saw the temp decrease to 66 degrees an pulled it back inside, while leaving the run-off tube in. It's now 5 hours later, and I don't see any visible bubbling. I've replaced the tube with the airlock again, and the temp currently reads 70 degrees (and has been holding steady there for a few hours.

Before anyone asks, I did make sure to thoroughly sanitize the run-off tube and bucket before using them.

My questions are these:

1) Is it ok that I'm no longer seeing visible bubbling through the airlock?

2) Is there a good means for me to tell if fermenting has merely slowed down vs. stalling?

3) Have the temp fluctuations noted below done any harm to the process?

Thanks in advance,

Patrick (Extreme Newbie)

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Old 12-30-2013, 01:45 PM   #1040
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Patric

I'm also newer to home brewing. I've noticed nobody has commented yet so ill do what I can for ya until a pro steps in.

Your fermentation may have just slowed down. Since yeast is obviously a living thing It may not have liked the temp drop. I would give it a day and see what happens. Worst case scenario pull out a sample and measure your FG and see if its close to 1.0. If it is chances are your done. And since its a stout and not a high ABV you prob didn't have much sugar to convert to CO and Alcohol anyway....

If your gravity is still high and still no fermenting I would pitch another small batch of yeast and see what happens..... Or. This is going to sound weird. I had this happen once and old folklore from my Italian grandfather suggested adding 1 (ONE) small drop of olive oil to my batch. I tried it. Annnnd it worked. Cant explain how but it did. No bad taste in my beer as well. I have heard similar not so successful experiences.

Last thing. Relax. Have a beer. Brewing is simple yet complicated. Starting out new your going to have lots of questions on why and how. I hope I was able to help some. Best of luck!

Saluté

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