Anyone with any degree of experience with homebrewing is going to groan at this, but since I asked so many questions about it, I feel obligated to fill you in on recent developments.
As you may recall, I've made several posts recently about fermentation, and more specifically, why there was no activity in my airlock. I even made posts about how I couldn't understand how the airlock would effectively keep outside air from the fermenting beer. Well, I've figured it out... my three piece airlock only had two pieces! :cross: Just the cylindrical piece and the top cap. The loose cap that rests over the inner cylinder...well, I didn't know it existed until today.
I finally went to the LHBS (40 miles away, actually) to pick up a bottle tree, and some sanitizing solution. I went to ask the owner about why my airlock wasn't working, and more importantly, how it could possibly work. He showed me an airlock he had, and it was clear as day. He gave me a brand new airlock, plus a loose cap to put on my incomplete airlock.
His suggestion was that I immediately rack the beer into the secondary tonight, which I did (getting a siphon started is very hard, IMO) and put a complete airlock on it. He seemed concerned that the beer may be infected already, which to be honest, I'm not sure. I tasted what was left in the primary after racking, but it was very sludgy and mainly yeast, so it had a bitter taste. I had no way of gauging any off flavors, or what not. (BTW, what's the most effective way to remove samples from a carboy for hydrometer readings???)
So, for all those who thought I was a little silly for not getting how the airlock could possibly work, I hope this sheds a little light on it! And, BTW, I'm getting bubbles consistently every minute or two with the properly fitted airlock. :rockin:
As you may recall, I've made several posts recently about fermentation, and more specifically, why there was no activity in my airlock. I even made posts about how I couldn't understand how the airlock would effectively keep outside air from the fermenting beer. Well, I've figured it out... my three piece airlock only had two pieces! :cross: Just the cylindrical piece and the top cap. The loose cap that rests over the inner cylinder...well, I didn't know it existed until today.
I finally went to the LHBS (40 miles away, actually) to pick up a bottle tree, and some sanitizing solution. I went to ask the owner about why my airlock wasn't working, and more importantly, how it could possibly work. He showed me an airlock he had, and it was clear as day. He gave me a brand new airlock, plus a loose cap to put on my incomplete airlock.
His suggestion was that I immediately rack the beer into the secondary tonight, which I did (getting a siphon started is very hard, IMO) and put a complete airlock on it. He seemed concerned that the beer may be infected already, which to be honest, I'm not sure. I tasted what was left in the primary after racking, but it was very sludgy and mainly yeast, so it had a bitter taste. I had no way of gauging any off flavors, or what not. (BTW, what's the most effective way to remove samples from a carboy for hydrometer readings???)
So, for all those who thought I was a little silly for not getting how the airlock could possibly work, I hope this sheds a little light on it! And, BTW, I'm getting bubbles consistently every minute or two with the properly fitted airlock. :rockin:
As for the auto-siphon, I was so close to buying one today at LHBS ($9.99 only) but I figured I could do it on my own. That's the first thing I buy next time I'm up there!
