I started this batch on Wednesday night (my first one), the fermentation started very quickly and was vigorous through last night. It's an Irish Red Ale from a Brewer's Best kit.
Last night, right before bed, I checked on the brew and the airlock was still bubbling away, a little slower than during the day, but still a bubble every second or two.
I accidentally left the door open and the cats got to it overnight, not as bad as it could have been, but the airlock had been knocked out, spilling some of the water in it on the bucket lid, and I'm assuming into the bucket through the hole.
How concerned should I be about the air getting in overnight (~6 hrs) and or the tap water from the airlock getting in?
Also, when I put the airlock back, there was no activity. The temp on the bucket had dropped a ton overnight (8 degrees) but I don't know if the stoppage of activity caused the temp drop, or vice versa. I can't really see a reason the air leak would stop the fermentation. I used Munton's dry yeast and the first 30 hours were runnig a little on the warm side, so it might just be done too. I raised the temp a couple degrees to see if I could get it going again, but if it doesn't, should I add a little sugar water to get the yeast to make some CO2 and purge the air that leaked in there?
Or am I getting worried for no reason?
Last night, right before bed, I checked on the brew and the airlock was still bubbling away, a little slower than during the day, but still a bubble every second or two.
I accidentally left the door open and the cats got to it overnight, not as bad as it could have been, but the airlock had been knocked out, spilling some of the water in it on the bucket lid, and I'm assuming into the bucket through the hole.
How concerned should I be about the air getting in overnight (~6 hrs) and or the tap water from the airlock getting in?
Also, when I put the airlock back, there was no activity. The temp on the bucket had dropped a ton overnight (8 degrees) but I don't know if the stoppage of activity caused the temp drop, or vice versa. I can't really see a reason the air leak would stop the fermentation. I used Munton's dry yeast and the first 30 hours were runnig a little on the warm side, so it might just be done too. I raised the temp a couple degrees to see if I could get it going again, but if it doesn't, should I add a little sugar water to get the yeast to make some CO2 and purge the air that leaked in there?
Or am I getting worried for no reason?
