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Old 01-20-2012, 10:33 PM   #1
akervin
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Jan 2012
Posts: 116


Heres my situation.

Tuesday at 8:00 pm I finished brewing a batch and set in a room that is consistently 65 F. Within 17 hrs (Weds afternoon) of pitching my yeast I had my first signs of fermentation in the airlock. The following morning (Thursday, 32 hrs after pitching) my airlock was gurgling at almost a steady stream with no laps in time between gurgles, im thinking damn that yeast is going nuts. Today, (Friday evening) almost 72 hours exactly after pitching I have no activity in my airlock. Ive watched it for a good 2 minutes straight and the airlock levels are very still.

Im brewing an Autumn Amber Ale using dry yeast my OG was 1.045 but I havent look at it or smelled it yet. It has been undisturbed since Monday Night. Best I can tell I was as careful as can be to not contaminate anything. I was planning on moving to stage 2 when the airlock was 20-30 secs between gurgle, at or about 7 days in, but that seems to be the least of my worries now.


Anyone have any opinions as to what may be the issue and should I open it to see if it smells sour!

 
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Old 01-20-2012, 10:42 PM   #2
akervin
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Jan 2012
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Sorry that's in disturbed since Tuesday night.

 
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Old 01-20-2012, 10:46 PM   #3
BryanJ
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Jan 2010
Ithaca, N.Y.
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Youre beer is probably done fermenting. Open it up to see if the krausen has fallen and to take a gravity reading.

 
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Old 01-20-2012, 10:47 PM   #4
SittingDuck
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Dec 2011
Marietta, Georgia
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Why would it be infected or sour? You pitched yeast. The yeast worked. Now you have beer. . The airlock doesn't bubble forever. Let it sit for a week or so (Some will say two or three more) to clean up and settle, then start taking readings to confirm you are ready to bottle.

 
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Old 01-20-2012, 10:48 PM   #5
beerman0001
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Jul 2011
virginia beach, virginia
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The active ferment is done now leave it alone for 3 weeks.. Forget it is even there.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 01-20-2012, 10:48 PM   #6
akervin
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Jan 2012
Posts: 116

Wow really! Done in 3 days. That seems Bit quick doesn't it?

All I read about on here is 2 week... 2 week... 2 week... 2 week... LoL

 
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Old 01-20-2012, 10:49 PM   #7
ab4uk74
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Jan 2012
Quinter, Kansas
Posts: 19

I am also a new brewer but experienced this same thing. I would open the lid and see if the surface of the beer still has bubbles on it. I have read many times that airlocks are not the best indicator of whether you still have fermentation happening. When you have the lid off checking for bubbles take a gravity reading then wait 3 days and check it again to see if the gravity has changed. If it has changed then you know the yeast is still working. If it hasn't changed then you know the yeast is done fermenting.

 
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Old 01-20-2012, 10:50 PM   #8
SittingDuck
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Dec 2011
Marietta, Georgia
Posts: 434
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The two week or longer mantra is how long you leave it in the fermenter to condition and clear. Active fermentation takes only a few days.

 
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Old 01-20-2012, 10:50 PM   #9
akervin
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Jan 2012
Posts: 116

Love this site. What a feet group of people that love brewing and helping others.


 
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Old 01-20-2012, 10:51 PM   #10
akervin
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Jan 2012
Posts: 116

Quote:
Originally Posted by SittingDuck
The two week or longer mantra is how long you leave it in the fermenter to condition and clear. Active fermentation takes only a few days.
Ahhh ok I see so should I even siphon to a secondary?

 
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