Is my fermentation doomed?

suhornet84 · Sep 20, 2009

So yesterday I brewed a Blonde Ale. I transfered the wort to the 5 gallon fermenter and pitched the yeast around 3:00 or so. I just realized this morning that I didn't put any water into the airlock. How will this effect my fermentation. What are the chances that it has oxidized?

Nurmey · Sep 20, 2009

Not doomed nor oxidized.

MattHollingsworth · Sep 20, 2009

Don't worry. Oxidation takes place after the beer's fermented. I wouldn't worry for the first day or two. I actually don't use an airlock at all for the first 24-36 hours. I put loose foil on the top or have a blowoff going into an empty bucket.

MattHollingsworth · Sep 20, 2009

From here:

http://www.brewboard.com/index.php?showtopic=30138

cwhite: I don't like airlocks, I don't think they are needed in primary. I say keep them off and only put on when fermentation starts to slow down. Prior to that, some loose foil is all you need on top. end

suhornet84 · Sep 20, 2009

thanks guys

CaptYesterday · Sep 20, 2009

Yeast need oxygen to grow, and once fermentation starts up they'll start putting out CO2 with will form a "blanket" of gas over the beer.

Oxidation really only becomes a concern once the beer is fermented, but as long as you move the carboy/bucket gently and rack carefully you will most likely never have an oxidation problem.

david_42 · Sep 20, 2009

The water/vodka in an airlock is mainly to keep bugs out. The CO2 from fermentation keeps pushing out the air.

suhornet84 · Sep 20, 2009

Good to know. Thanks!

Dauntless · Sep 20, 2009

I don't have a blowoff tube so I start the primary fermentation in a brewing bucket with the lid on loosely. When the krausen dies down I rack into a carboy and get an airlock on. I can get more beer in the carboy from this too.

Is my fermentation doomed?

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Is my fermentation doomed?

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