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Old 03-14-2010, 03:19 AM   #1
octavian
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Default Is my beer still fermenting ?

Hi I am new to this, I used 1 muntons beer kit and did not use any any other corn sugar or dextrose,It has now been 2 days and there has never been any bubbles in the air lock, but there was foam that came up left a ring on the inside of the bucket and has now completely disappeared and it seems that nothing is happening. I also forgot to take an initial hydrometer reading, but just took one it was 1.018. Is this normal and is my beer still fermenting?

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Old 03-14-2010, 03:39 AM   #2
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Probably your bucket lid was not tight enough to force the CO2 through the air lock. Happens quite a bit with buckets. Sounds like it did ferment, doubt it is done in 2 days though. Take another SG reading in a few days. When the gravity stays the same for a few days, that signals the end of primary fermentation.

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Old 03-14-2010, 03:53 AM   #3
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I slowly press the center of my lid down (so the plastic flexes) to see if i get bubbles in my airlock to assure myself it's sealed.

Use Vodka in your airlock though incase you get suck back.

Also, next time you check, remove the lid and take a deep breath with your head in the bucket. If you feel like you snorted wasabi (or horseradish), it's working. :P But i suggest letting the yeast do it's thing so you don't risk contamination.

Did you use a starter?

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Old 03-14-2010, 04:15 AM   #4
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thanks for the help guys

I didn't use a starter I just took out a small amount of wort and mixed the yeast in with it and it started to foam up and then i pitched it.

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Old 03-14-2010, 04:19 AM   #5
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Should I have used dextrose, corn sugar or something besides the one can of malt extract ? I didn't even think about it until after when I saw some videos on youtube and everyone seemed to be doing this.

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Old 03-14-2010, 04:20 AM   #6
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Quote:
Originally Posted by octavian View Post
thanks for the help guys

I didn't use a starter I just took out a small amount of wort and mixed the yeast in with it and it started to foam up and then i pitched it.
That's what a starter is, lol. Everything the yeast touched was cooled, right?

Yeast can't survive if it's put in to anything much hotter than room temperature.
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Old 03-14-2010, 04:21 AM   #7
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Since you used an extract kit we can get close to figuring out your OG. From there we can tell how much your yeast has fermented and a rough target FG. All we need is the following: recipe ingredients, batch size and yeast type.

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Old 03-14-2010, 04:25 AM   #8
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Quote:
Originally Posted by octavian View Post
Should I have used dextrose, corn sugar or something besides the one can of malt extract ? I didn't even think about it until after when I saw some videos on youtube and everyone seemed to be doing this.
It's not necessary, just will lower your alcohol content if you don't. Most kits suggest it and most people that brew kits suggest against it.

I'm no expert, just passing on what little i know to another novice.
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Old 03-14-2010, 04:46 AM   #9
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Quote:
Originally Posted by O_16581_72452_5 View Post
That's what a starter is, lol. Everything the yeast touched was cooled, right?

Yeast can't survive if it's put in to anything much hotter than room temperature.
Yeasties can survive up to about 120-140ish F
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Old 03-14-2010, 04:47 AM   #10
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ah sorry I wasn't sure what a starter was lol

No it was not hotter than room temperature when I pitched the yeast, but it got fairly chilly in the room and I turned on the gas fireplace which made it quite warm in this room but not extremely hot
do you think that could have killed the yeast ?

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