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Old 02-17-2011, 08:45 PM   #1
18EBrew
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Dec 2010
Bolingbrook, Illinois
Posts: 5


I just brewed my first batch on Sunday and am concerned with the rate my airlock is expelling CO2. After roughly 36 hours the fastest the airlock was moving was at a rate roughly one bubble every second and a half. I went to my lhbs and they said that it was probably the temp, I had it in my basement where the dog wouldn't get to it, roughly 60-63 deg. I brought it upstairs, to a warmer location hoping it would speed things up. But it was never bubbling like mad, the fastest it got was the 1.5 second intervals. Should I be concerned?

 
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Old 02-17-2011, 08:50 PM   #2
paraordnance
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Sep 2010
Red Deer, Alberta
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not again! There is at least 5 similar posts on here poping up every day. Some of the most valubale and comrehensive info right on top of this page under sticky, not to mention the search function.

Lets wait for Revvy

 
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Old 02-17-2011, 09:42 PM   #3
Golddiggie
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Dec 2010
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Quote:
Originally Posted by paraordnance View Post
not again! There is at least 5 similar posts on here poping up every day. Some of the most valubale and comrehensive info right on top of this page under sticky, not to mention the search function.

Lets wait for Revvy
Getting on my body armor for when Revvy opens up the hurt locker on this one...

I'll say it now... RDWHAHB... and let your yeasties do their work... Look up your yeast, and find their "happy place" when it comes to temperature... Then get them there (wort temp, air isn't usually the same)...

 
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Old 02-17-2011, 10:21 PM   #4
mixedbrewer
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Dec 2010
Lebanon, TN
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One bubble every second &1/2 is fine... thats 64,800 bubbles a day! ha ha ha

 
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Old 02-17-2011, 11:03 PM   #5
MachineShopBrewing
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Nov 2009
Montrose, MN
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Quote:
Lets wait for Revvy
Quote:
Getting on my body armor for when Revvy opens up the hurt locker on this one...

Way to welcome a new brewer to the fold guys.


To the OP, sounds like you have the right idea and a great help with your LHBS. Give it a gravity reading in the next couple days to check how things are progressing. Sounds pretty normal so far.

 
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Old 02-17-2011, 11:29 PM   #6
Golddiggie
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Quote:
Originally Posted by MachineShopBrewing View Post
Way to welcome a new brewer to the fold guys.


To the OP, sounds like you have the right idea and a great help with your LHBS. Give it a gravity reading in the next couple days to check how things are progressing. Sounds pretty normal so far.
Glad we could be of assistance...

For the record, I would wait at least 2 weeks before touching that brew... Without knowing the OG at least... If it's a moderate OG brew, 3 weeks. High OG brew, 4+ weeks... Test with hydrometer and taste the sample afterwards... Do that a few times (post the above time frames) and you'll get a better idea as to what the yeast is doing.

 
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Old 02-18-2011, 12:34 AM   #7
18EBrew
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Dec 2010
Bolingbrook, Illinois
Posts: 5

Here is some info that may or may not make the world of difference, the OG was 1.050 which was the low side of what the kit was looking for- brewers best american amber. I do plan on doing a secondary fermentation, the kit I got came with the carboy and auto-siphon so why not. I haven't checked the current gravity, but I will when I get home from work. I will say that giving the airlock a good sniff is encouraging!

 
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Old 02-18-2011, 05:58 AM   #8
18EBrew
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Dec 2010
Bolingbrook, Illinois
Posts: 5

Pulled a sample tonight, after I cleaned and sanitized of course, gravity is 1.013 which is where the ingredients kit wants me to be. Gave it the taste test and so far so good, very yeasty but I'm assuming that's common after 4 days of fermentation. Tomorrow I'll rack to the carboy. Thanks for the advice guys!

 
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Old 02-18-2011, 10:58 AM   #9
MachineShopBrewing
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Nov 2009
Montrose, MN
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Quote:
after 4 days of fermentation. Tomorrow I'll rack to the carboy.

I would let it sit for at least a few more days and up to 10 more. You want to make sure that yeast clean up all the fermentation by-products and have time to drop out.

 
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Old 02-18-2011, 12:04 PM   #10
Rippt530
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Feb 2011
Allentown, Pa
Posts: 48

Laid back post of the day.
Yeah, there should be no problem. I haven't found a standard ale yeast that doesn't like 62F. Liquid, dry, slurry... it's all the same end result. But bubbles don't indicate anything. I have an IPA right now that didn't bubble once in plastic bucket. Is it done? Maybe. I won't know until I take a reading with my multi-purpose beer reading omni-tool, the magical hydrometer.

Welcome to the forums, I'm new too. It's just a little science, a lot of patience, and some uncommon common sense. If things look like they're goin' wrong just measure it or analyze it. If you have a question, post it. These people are the most helpful crafting group I've encountered.

Reason: Added laid back approach

 
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