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Old 03-06-2013, 09:16 PM   #1
mpfeil8484
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Default is no airlock activity a bad sign...first brew!!!

hello this is my first brew, i am brewing a x2 ipa and a red irish ale, both are three days into fermentation. the air lock activity has stopped, is this a bad sign or normal?. they were both bubbling vigorously in the beginning.


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Old 03-06-2013, 09:19 PM   #2
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Sounds like active fermentation is winding down. Give it a couple more days then take a gravity reading


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Old 03-06-2013, 09:22 PM   #3
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so when active fermentation starts to wind down, is that normal?
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Old 03-06-2013, 09:23 PM   #4
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Yes, its normal.
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Old 03-06-2013, 09:26 PM   #5
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Quote:
Originally Posted by mpfeil8484 View Post
so when active fermentation starts to wind down, is that normal?
Completely.

The yeast have digested nearly all the available sugar, so their activity is beginning to slow.
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Old 03-06-2013, 09:32 PM   #6
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Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).
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Old 03-06-2013, 09:43 PM   #7
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Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).
Disagree. Ipas are meant to be drank fresh. Terminal gravity +a day or two, cold crash if able, then to packaging. Imo, the need to keep beer on a yeast cake for extended periods is a bandaid for bad brewing practices.
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Old 03-06-2013, 09:46 PM   #8
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Originally Posted by Hugh_Jass

Disagree. Ipas are meant to be drank fresh. Terminal gravity +a day or two, cold crash if able, then to packaging. Imo, the need to keep beer on a yeast cake for extended periods is a bandaid for bad brewing practices.
Thanks for the replies what about fermentation temp.
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Old 03-06-2013, 09:49 PM   #9
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Quote:
Originally Posted by mikescooling View Post
Main fermentation happens in a few days, but the yeast will be working for the next 3 weeks making your beer great, they are your co-brewers. Keep your beer in the fermentor for 3 more weeks (I know what the directions say).
+1 on this. Yes if you are dialed in to a recipe across all variables, then yes it can happen quicker. But - this post is your best bet.

Band-aid = someone that is dialed in to a specific set of variables.

Fermentation temperature is very important. It depends on the yeast strain, the OG, and the desired esters. The viable cell count of yeast is also very, very important.
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Old 03-06-2013, 09:52 PM   #10
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Originally Posted by mpfeil8484 View Post
Thanks for the replies what about fermentation temp.
My rule of thumb is temps should be in the bottom third of the recommended range.

control your ferment temps, pitch an adequate amount of healthy, viable yeast, and be meticulous with your sanitation regime, and you'll produce a high quality product. The above listed things eliminates the need to keep beer on the yeast cake for extended periods of time. Good luck with your beer.

What was the yeast pitched in this beer?


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