Originally Posted by Eamster
Since I am new to brewing I have a quick question. I am brewing the Irish Red from Midwest and it only has shown signs of fermentation in airlock for 1.5 days. Is this common?
Very common! In fact, the Miller Lite "clone" I just brewed showed absolutely NO activity in the airlock. My OG was 1.040 and it finished at 1.000, giving me a 5.3% ABV. How did it finish out? Amalase Enzyme. I'm on a low-carb diet, and will only have 4.2 g in each bottle.
I've also had other batches do little to no activity and since I got out of the Mr. Beer kits some 5 years ago, I've never brewed a batch below 4.8%. So as you can see, airlocks are quite unreliable as indicators of the final product, and is especially dependent on what you use in your airlock. The thinner stuff like water & vodka will tend to show more activity than something like glycerin, which is what I use most of the time.
"Relax. Don't worry, have a homebrew!" -- Charlie Papazian