fourcags
New Member
hello all,
I have been a lurker for a while and have enjoyed the wealth of information on this site. I recently brewed my third batch of beer (an IPA) on Sunday. The recipe:
6 lbs. gold light malt extract
3.3 lbs. amber light malt extract
0.5 lb. crystal malt, 60° Lovibond
0.5 lb. toasted malt, 25° Lovibond
2 oz. Cascade hops (7% alpha acid), for 60 min.
1 oz. Willamette hops (4.8% alpha acid), for 5 min.
1 oz. East Kent Goldings hops (5.5% alpha acid), for 5 min.
Wyeast 1098 (British ale)
My LHBS did not have Wyeast so I used WhiteLabs WLP005 British Ale (did not use a starter). I got the wort down to 72 degrees and topped it off with purified water from the fridge and then pitched the yeast. As of this morning, the airlock has been inactive but based on some of the previous posts provided here, I peeked in the fermenter and the batch has a lot of foam so it appears to be fermenting. With that being said, does an inactive airlock signal something is wrong? Do I wait out the fermentation cycle or is the batch in need of some assistance? Thank you for you assistance.
I have been a lurker for a while and have enjoyed the wealth of information on this site. I recently brewed my third batch of beer (an IPA) on Sunday. The recipe:
6 lbs. gold light malt extract
3.3 lbs. amber light malt extract
0.5 lb. crystal malt, 60° Lovibond
0.5 lb. toasted malt, 25° Lovibond
2 oz. Cascade hops (7% alpha acid), for 60 min.
1 oz. Willamette hops (4.8% alpha acid), for 5 min.
1 oz. East Kent Goldings hops (5.5% alpha acid), for 5 min.
Wyeast 1098 (British ale)
My LHBS did not have Wyeast so I used WhiteLabs WLP005 British Ale (did not use a starter). I got the wort down to 72 degrees and topped it off with purified water from the fridge and then pitched the yeast. As of this morning, the airlock has been inactive but based on some of the previous posts provided here, I peeked in the fermenter and the batch has a lot of foam so it appears to be fermenting. With that being said, does an inactive airlock signal something is wrong? Do I wait out the fermentation cycle or is the batch in need of some assistance? Thank you for you assistance.