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Ok thanks guys. Guess ill just b a lil more patient. I think I'll move it to my garage for a week or so and see if that helps. I live n Florida so my garage stays n the 80s.

Low 90s? Wow I had no idea it needed to be that warm. It's been in the high 70s the whole time.

It was Belgian wyeast 3724 I believe. Probably just gonna let it sit or another week then bottle.

I brewed a saison a few weeks ago. I waited 2 weeks before I moved it to a secondary. It's been fermenting around 75 deg which I thought was fine for a saison yeast. The OG was 1.052 then it was 1.022 when I racked it to a secondary 2 weeks later and it's still at 1.022 a few days After that...

Pretty sure there's only 2 types of airlocks out there and they both have a cap. The one I think ur describing is the same one I use and if u look closely at the cap it has small holes for the gas to escape. You followed the directions and have a sanitized liquid half filling the airlock right...

Sorry, didn't really answer the question. Yes, the cap goes on the airlock.

Airlocks are made so the CO2 can escape but O2 cannot get in. Assuming it's assembled properly.

I used a pack and also a small starter. I had harvested the same yeast off another batch but didn't get that much. I didn't measure it but it didn't look like that much so I also threw n a pack of the same yeast.

I did. I used a wine whip on a drill. Maybe I didn't do it long enough though. There is some activity now in the air lock. I guess it was just a late bloomer. Might have been slow from a combination of all the factors people have mentioned. I've never had a fermentation take that long to start.

Bucket

There was a lil bit of gunk but nothing like it normally is. Thanks, ill give it a swirl.

OG was 1.068. Temp of sample was 65 first time and 70 the second. I did notice a spike n temp the day after I pitched. I thought it was just the fermentation starting but then it leveled out. I pitched at 65 deg and it went all the way up to 75 then back down and has now stabilized at 70. If the...

I brewed an oatmeal stout for the first time this past Monday. It's now Friday and I still haven't seen any signs of fermentation. I verified this by taking a hydrometer reading today and there was no change. I do know that when I pitched the yeast it was about 6 deg warmer than the wort. I...

I was planning on using a small freezer I have to hold fermenting carboys at a steady cool temp. The thing is if an airlock is on the top, it makes it too tall. Without the airlock the freezer top shuts fine with a couple inches of space. I've seen people use a sanitized piece of aluminum foil...

Does anyone use the program Beersmith? I was just wondering if it was worth the cost or if there were cheaper (free) substitutes (besides calculating by hand). Thanks!

Thanks for the replies!

Do you get the same results from dry hopping pellets as opposed to leaf hops?

Thanks!

I am in the process of making my first keezer and thought of a question. I'm used to using a priming sugar before I bottle to carbonate but when I start kegging I will no longer need to do that step, correct? The CO2 does the job of carbonating now right?