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Old 02-25-2011, 12:14 PM   #501
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Thought I had a case of no fermentation. No airlock activity for 2 days. Opened lid and found krausen. Closed lid and waited 4 more days with no airlock activity. Took a hydrometer reading and all is well. I noticed a tear in the rubber washer in the lid of the plastic fermenter - replaced the washer and got a few hours of airlock activity before it petered out.

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Old 02-26-2011, 04:48 PM   #502
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I've read through most of the 50+ pages in this thread and may have missed it, but I think this is a good place for a reminder: Don't Worry, Have A Homebrew! If you don't have any homebrew, have someone else's. If they don't have any, then go out and buy a commercial brew and have one of those. Yeasts are living organisms, and I am convinced they have their own personalities, attitudes, and even their own agendas.

I've always used both White Labs that we get in a vial and the dry varieties. I have always had yeasts take off almost as soon as I pitch them. Not this last time, though. My most recent brew is an A/G light ale. I hit all my gravities within a few points, which was good for me because I usually don't get that close. This was the sweetest tasting wort I've made, so far. Used White Labs #WLP001, but activity started 36 hours after pitching. I keep my fermenter in the room all my guitars are in, which is maintained at 66-68 degrees. It was difficult, but I resisted opening the fermenter. What I did do, though, was move the space heater a bit closer to the fermenter. Maybe the extra warmth gave the yeast some encouragement.

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Old 02-26-2011, 08:24 PM   #503
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I have my very first batch of brew in my primary. Brewed on Tuesday afternoon. By wednesday midday, air lock already showing activity. Thursday, going real good. By friday, slowing down. Today, saturday airlock is bubbling about one every eight seconds. Was planning on moving to a secondary. Would now be the time to do this or should I wait longer?

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Old 02-26-2011, 10:00 PM   #504
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Quote:
Originally Posted by Dkshep View Post
I have my very first batch of brew in my primary. Brewed on Tuesday afternoon. By wednesday midday, air lock already showing activity. Thursday, going real good. By friday, slowing down. Today, saturday airlock is bubbling about one every eight seconds. Was planning on moving to a secondary. Would now be the time to do this or should I wait longer?
Can we presume this batch is an ale, as opposed to a lager? I leave mine in the primary for 7 days, then 14 in the secondary, which is what you'll find in a lot of recipes.

Airlock bubbling is only the CO2 produced by the yeast. The airlock keeps the fermenter from blowing apart from too much pressure being built up. Although in one of my brews the airlock blew off the fermenter, which I thought was pretty funny. In any case, fermentation is still happening, most of it during the first 7 days, even if you see the bubbling gradually slowing or stopping completely. So there's no real correspondence between bubbling and what's going on inside the fermenter. At around the end of the 2nd week, your beer should be ready to bottle.

Racking to a secondary fermenter gets the wort off the sediment on the bottom which can add unwanted flavors to the beer. But it's not really necessary, especially in brown ales. A lot of times I just leave the beer in the primary for two weeks, then bottle. For me, it's more of a matter of personal preference, but then I haven't yet made any brews where I had to rack to a secondary.

Anyways, congrats on making it through your first brew. I would say the worst part is over, but really the worst part is waiting until you can open the first bottle of beer you made yourself!
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Old 02-26-2011, 11:27 PM   #505
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Thank you for the info. The next batch I'll be more relaxed and enjoy the process. Yes it is a red ale. Brewers best kit.

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Old 02-28-2011, 04:49 PM   #506
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This is my first all grain. I am making a Bavarian Cherry Wheat. I added a 5oz of corn sugar to the wort just to add some gravity, it was a bit low I though. This thing is going like crazy it has so much foam that it plugged up my air lock. I used a hose and put it to a sterilized water bath. It sound like a scuba diver in there. Is there such a thing as fermenting to fast? If so what is the outcome of it?

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Old 03-01-2011, 04:49 PM   #507
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I've never added sugar to the wort, but I have had yeast take off like that.

There are a lot of discussions on HBT about this topic. I did quick search and found this one. I would say DWHAHB!

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Old 03-06-2011, 10:30 PM   #508
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Most people seem to be worried about the yeast not working. This is my second batch, and with both of them the krausen filled the carboy and has overflowed into the airlock. There is so much gas escaping, that most of the water in the lock has been pushed out. Was my wort too warm when I pitched the yeast? The temp. on the carboy says 70, the house temp is set at 68, and when I put the wort into the carboy it's temp. was about 75. The first batch was an American Amber, and made a great beer, This one is a Scottish Ale.

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Old 03-22-2011, 11:44 PM   #509
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My favorite thing about this thread is that I read the whole thing today, and every time someone posted that their fermentation was taking too long to start, i would think "relax, you just gotta be patient!" But at the same time, I'd be lying if i said I wasn't also thinking thinking "man, i sure hope my brew (my first one, started it last night) has started fermenting by the time i get home!"

Fortunately for me and my "better you than me" approach to patience, it had indeed started fermenting when I got home. :-p

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Old 04-06-2011, 03:06 AM   #510
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Major bummer. I brewed the AHS Anniversary Stout Mini Mash this past Saturday. It was my first time doing a mini mash so it took me awhile to get going but everything went smoothly. I used Danstar Windsor Dry Yeast for the brew. Everything should have been fine except I somehow managed to forget to seal the lid on the bucket. I didn't notice until yesterday but now I'm starting to get worried that I done goofed. I took a quick peek yesterday and nothing looked like it was happening.

The Amber Ale I brewed today is already bubbling away so I'm kind of bummed that I may have potentially ruined the stout.

Sorry I'm making another one of these posts; I swore I wouldn't after I lurked for a few weeks but I'm not sure how I should proceed from here. Would the best course of action be a hydrometer reading?

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