Originally Posted by DubbinFive1Eight
That's pretty weird, maybe you had a leak around the seal of your carboy/bucket? I've never heard of yeast being able to work without farting out some co2 lol.
Anyway glad it turned out good!
That's not weird at all that is 99.5% of the "Is my yeast dead because I see no signs of "activity" threads on here are about. And 99% of THOSE threads, when the OP actually takes a hydro reading, they get the exact same results as he did.....That's why we say over and over and over that an airlock is NOT an accurate indication of fermentation activity.
Airlocks bubble or don't, stop or don't for too many reasons for it to be a good guide.
Same with krausen even that isn't all that reliable. he amount of krausen can vary for whatever reason, it can come quick and depart quickly or it can linger long after fermentation is complete, and it all be normal.
For example, I had a wit beer that I pitched bottle harvested Hoegaarden yeast on Dec. 26th, that STILL had a 2" krausen on it three weeks later. I took a grav reading and it had reached terminal gravity, 1.010. So the beer was done, but the krausen still lingered. I finally gently swirled the beer to knock it down, and let it settle for another week before I bottled it. I'm not normally a fan of knocking them down, and usually let it do it naturally.
But some yeasts are low flocculating, and may have a difficult time. I figured since mine was bottle harvested, and I had pitched the starter at high krausen, maybe it was "genetically mutated" with the flocculation "gene" off or something. So I gently swirled it and let it fall.
I brewed another batch with another mason jars worth of that yeast several months later and had the same thing happen.
Beligan wits are notoriously long krausening.
So it goes back to the fact that the only reliable guide to how your fermentation is going is........