Originally Posted by NogLager
First and foremost, I'm new to brewing. I've done 6 ales and 1 lager... so far, so good. The batch I'm having a problem with is an Octoberfest recipe from my local brew supply shop. I can see yeast sediment at the bottom of the carboy (around 3 inches at the bottom), but no krausen or noticable CO2 bubbling.
First and foremeost I don't see any info on the current gravity of the beer,
so how do you whether or not you have a problem????
no krausen or noticable CO2 bubbling.
are not accurate indicators of fermentation. For one thing, youi have 3 inches of sediment which leads me to believe you have fermentation and perhaps even flocculation.....
And secondly as we say over over, airlock bubbling, or lack of airlock bubbling is not a good indication of "fermentation activity," especially in the low slow coldness of lager fermentation.
Your airlock is not a fermentation gauge, it is a VALVE to release excess co2. And the peak of fermentation has already wound down, so there's simply no need to vent off any excess co2.
The only way to truly know what is going on in your fermenter is with your hydrometer.
Like I said here in my blog, which I encourage you to read, Think evaluation before action
you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools
before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....
Thinking about "doing anything" without taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on. It's exactly the same thing when you try to go by airlock....
Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that any-thing's wrong,, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years..
And honestly there really is no such think as "normal" fermentations. Secondly, Just because you "have never had this happen before" doesn't mean that the yeast are doing anything wrong. It just means that you haven't experienced one of the infinite NORMAL behaviors that living organisms, living wildcards, are capable of.
you can't compare one brew to another. No two fermentations are exactly the same.
When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.
You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...
Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...
With living micro-organisms there is always a wildcard factor in play...and yet the yeast rarely lets us down. So it is best just to rdwhahb and trust that they know to what they are doing.
Don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool,
so they are the experts.
Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.
So take a Hydrometer
reading and get back to us.......otherwise all anyone is doing is speculating, because we don't really know if anything is even wrong right now.