AutoDisaster
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- Apr 18, 2006
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Hello Fellows
I have had a Coopers brand Stout made fermenting for 5 days, made from two cans of liquid malt extract without additional sugar. I have neglected to monitor it due to other activities and just discovered that I didn't have any water in the airlock.
It has been maintained at around 20 degrees celcius (go the metric system!). The SG has gone down from 1054 to 1028 over that period. It tastes okay, similar to previous batches, and looks normal - no visible signs of infection.
Does anyone have any knowledge or opinions about the effects of not having a secure airlock?
Cheers
Alex Mortlock
I have had a Coopers brand Stout made fermenting for 5 days, made from two cans of liquid malt extract without additional sugar. I have neglected to monitor it due to other activities and just discovered that I didn't have any water in the airlock.
It has been maintained at around 20 degrees celcius (go the metric system!). The SG has gone down from 1054 to 1028 over that period. It tastes okay, similar to previous batches, and looks normal - no visible signs of infection.
Does anyone have any knowledge or opinions about the effects of not having a secure airlock?
Cheers
Alex Mortlock