Yup leave it the two weeks as planned. By all means take a Gravity reading at a week if you can't or don't want to wait.
If the temperature of the wort is higher than ambient surrounding temperatures, and all other things being equal (yeasts aren't making CO2 yet), it will cause a vacuum inside when it cools, thus sucking the vodka back into the wort. Just keep putting the vodka into the airlock and eventually the yeast will kick the pressure back up and start the airlock bubbling.
Got a thermometer? The sticky backed kind?
When ambient air and wort are same temperature, this will stop happening, but somehow, wort is still warmer. (80F still feels cool to the hand...since the hand is warmer). At least you're using vodka - I was using StarSan in the airlock and watching THAT go back into the carboy.
Now, I'm very careful about cooling the wort to about 62-64 going into the fermenter.
The yeast startup is a bit slower, but now I'm never over temps and the beers have been tasting much better.
NB09, it's good to hear your yeasties are starting up!
Another thing that I didn't mention in my first post about the airlock sucking back in- it acts like a barometer.
1. If your wort is warmer than ambient surroundings, when the wort cools to ambient temperature, it will cause a vacuum inside.
2. Even after the wort has reached temperature equilibrium, if the yeast isn't making CO2 yet, changes in atmospheric air pressure will also cause a vacuum inside.
Brewed on a rainy day, and brought it in? As soon as it gets sunny and better weather arrives, atmospheric pressure will increase: airlock gets sucked in. A day later, rain comes back (low pressure returns), causing the airlock to bubble, if only one or two bubbles. Several hours later, weather improves, causing suckback again. This can happen over and over as long as your yeast isn't started up yet, and as long as you keep filling the airlock.
I have been told that repitching is an option but i am no expert.Thrid batch is not starting to ferment now at about 60 hours. It's a Impreial IPA that the kit stated the og would be around 1.050-1.060. However, mine turned out to be 1.070. I used dry yeast that came in the brewer's best kit. I shook the bucket lastnight hoping to get something sturred up, but this morning still nothing. (Gravity readings have not changed from the OG 1.070) Is this too big of a beer for the Danstar Nottingham Dry yeast? Should I repitch? help a brother out! Thanks.
I have been told that repitching is an option but i am no expert.
Hi all
My first brew so please forgive my novice questions!!
Starting gravity on 27th June was 1043. Checked reading on 30th June (3 days into fermentation) & gravity was 1017. Checked it today (3rd July) & it was only 1013. Is it common for it to slow down like this? I'm brewing Coopers Brewmaster Wheat beer. Temp. is about 23 deg C.
Thanks,
Pat.
Thanks for re-assuring me. Wow mad to hear that potentially they can deteriorate after 3-4 weeks. Think I may take some time off work to drink it soYeah that is totally normal. The most vigorous fermentation occurs within the first few days, then it plateaus off. It's good you're using a hydrometer, many don't then come here with their heads spinning like something from The Exorcist.
Even though your hydrometer will indicate when fermentation is finishing, don't rush it to bottle. The yeast will still do good things well after your gravity has bottomed out. Let it go for 10-14 days. Since it's a wheat beer, you can bottle after 10 days (assuming your gravity has been constant for a few days) and then drink after 2 weeks in the bottle... they're great fresh and from my wheat brewing experience actually start to deteriorate after 3-4 weeks. I am sure others would argue that point, it was just my experience.
EDIT: Grammar.
ha! awesome excuse...
But in all honesty the VAST majority of home brews will NOT deteriorate in 3-4 weeks, quite the opposite.
In my short and humble experience the wheat brews are better young and fresh... don't let them sit around forever.... drink 'em up...
Hi all
My first brew so please forgive my novice questions!!
Starting gravity on 27th June was 1043. Checked reading on 30th June (3 days into fermentation) & gravity was 1017. Checked it today (3rd July) & it was only 1013. Is it common for it to slow down like this? I'm brewing Coopers Brewmaster Wheat beer. Temp. is about 23 deg C.
Thanks,
Pat.
And under most circumstances your yeast will take off...UNLESS you have had mail order liquid yeast sent to you in the heat of summer and didn't make a starter
So I posted earlier about how I did not think my beer had started fermenting. Tonight after I took the dog on a walk I noticed an odd smell. Seems to be coming from my fermenter. Still no bubbles in the air lock but I am really starting to think that the seals on the bucket are not great. Would more of an aroma around the fermenter likely point to the start of fermentation?
Not really worried at this point but just curious about what signs I can get of fermentation without being able to see inside the fermenter.
we say 72 hours, but you know, it could be 73, or 80, it's still nothing to sweat about....Remember with LIVING MICROORGANISMS, anything we suggest is just a "rule of thumb," or average, based on our experience, but that doesn't mean the yeasties don't have their own timeframe and agenda...they are the beer bosses, not us.
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