Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > is no airlock activity a bad sign...first brew!!!

Reply
 
LinkBack Thread Tools
Old 03-06-2013, 08:16 PM   #1
mpfeil8484
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 65
Liked 2 Times on 2 Posts
Likes Given: 11

Default is no airlock activity a bad sign...first brew!!!

hello this is my first brew, i am brewing a x2 ipa and a red irish ale, both are three days into fermentation. the air lock activity has stopped, is this a bad sign or normal?. they were both bubbling vigorously in the beginning.

__________________
mpfeil8484 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:19 PM   #2
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Sounds like active fermentation is winding down. Give it a couple more days then take a gravity reading

__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:22 PM   #3
mpfeil8484
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 65
Liked 2 Times on 2 Posts
Likes Given: 11

Default

so when active fermentation starts to wind down, is that normal?

__________________
mpfeil8484 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:23 PM   #4
dpatrickv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Omaha, NE
Posts: 427
Liked 48 Times on 44 Posts
Likes Given: 73

Default

Yes, its normal.

__________________
VanderHop Brewing
Bottled
Just the Tips Cascadian Spruce Ale - Black Lightning RIS - 96th Meridian APA - Coconut Vanilla Blonde Ale - The Mandarin - Peaches Oak Aged Sour Saison
Kegged
Summer Session #1 - Summer Session #2 - Hakuna Matata Strawberry Saison - Dank You Very Much IIPA - NZ Saison
Primary/Secondary
Sidelined Short Bus
On Deck
dpatrickv is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:26 PM   #5
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Quote:
Originally Posted by mpfeil8484 View Post
so when active fermentation starts to wind down, is that normal?
Completely.

The yeast have digested nearly all the available sugar, so their activity is beginning to slow.
__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:32 PM   #6
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,643
Liked 204 Times on 155 Posts
Likes Given: 185

Default

Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).

__________________
mikescooling is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:43 PM   #7
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Quote:
Originally Posted by mikescooling View Post
Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).
Disagree. Ipas are meant to be drank fresh. Terminal gravity +a day or two, cold crash if able, then to packaging. Imo, the need to keep beer on a yeast cake for extended periods is a bandaid for bad brewing practices.
__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:46 PM   #8
mpfeil8484
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 65
Liked 2 Times on 2 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Hugh_Jass

Disagree. Ipas are meant to be drank fresh. Terminal gravity +a day or two, cold crash if able, then to packaging. Imo, the need to keep beer on a yeast cake for extended periods is a bandaid for bad brewing practices.
Thanks for the replies what about fermentation temp.
__________________

prim - APA
bottled - IPA, Summerale, Irish Red

mpfeil8484 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:49 PM   #9
jethro55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dayton, Ohio
Posts: 414
Liked 30 Times on 26 Posts
Likes Given: 22

Default

Quote:
Originally Posted by mikescooling View Post
Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).
+1 on this. Yes if you are dialed in to a recipe across all variables, then yes it can happen quicker. But - this post is your best bet.

Band-aid = someone that is dialed in to a specific set of variables.

Fermentation temperature is very important. It depends on the yeast strain, the OG, and the desired esters. The viable cell count of yeast is also very, very important.
__________________

Civilization begins with Beer !

Primary: nothing in the pipeline at the moment
Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)

Next Up: Hop farming

jethro55 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 08:52 PM   #10
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Quote:
Originally Posted by mpfeil8484 View Post
Thanks for the replies what about fermentation temp.
My rule of thumb is temps should be in the bottom third of the recommended range.

control your ferment temps, pitch an adequate amount of healthy, viable yeast, and be meticulous with your sanitation regime, and you'll produce a high quality product. The above listed things eliminates the need to keep beer on the yeast cake for extended periods of time. Good luck with your beer.

What was the yeast pitched in this beer?
__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
TyTanium Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
three days in no sign of airlock activities terryf3661 Cider Forum 11 03-03-2013 08:54 PM
Airlock sign of no oxygen? Mpavlik22 Fermentation & Yeast 3 04-17-2011 08:14 PM
Little sign of activity -Too late to repitch? cbrown08 Fermentation & Yeast 2 03-08-2011 06:46 PM
3rd brew airlock activity observation OHIOSTEVE Beginners Beer Brewing Forum 8 10-28-2009 06:14 PM
New airlock activity adrphij Extract Brewing 7 12-02-2005 06:44 AM