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Old 10-29-2011, 05:21 AM   #521
vekzero
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Oct 2011
Quincy, MA
Posts: 25

It has been fermenting for 4 hours now & no bubbles what so ever... did i mess up?

 
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Old 10-29-2011, 08:27 AM   #522
Bartman6969
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Jul 2011
Tulsa, Oklahoma
Posts: 18

Nice to see a fellow Tulsa Brewer on here. Just assembled my first attempt at this recipe last night and already Bubbling happily in the closet

Quote:
Originally Posted by Tnoodle View Post
I have a couple bottles that are 7 months old and it gets better and better every month. I also entered a bottle in a competition so we will see how it does.

 
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Old 10-29-2011, 01:39 PM   #523
RandomBeerGuy
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Sep 2011
Tacoma, Wa
Posts: 750
Liked 80 Times on 52 Posts


Quote:
Originally Posted by vekzero View Post
It has been fermenting for 4 hours now & no bubbles what so ever... did i mess up?
I'm a little confused, you say its fermenting for 4 hours but with no airlock movement? When you look at your fermenter do you see a yeast floating around?

When I pitched my yeast is was activly fermenting within an hour.

Maybe your airlock does not have a proper seal? you could always toss in another packet of yeast. When I did the recipe I tossed in a whole packet of yeast in.
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Old 10-29-2011, 02:24 PM   #524
Misfit
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Jun 2011
West Chester, pa
Posts: 346
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Quote:
Originally Posted by vekzero
It has been fermenting for 4 hours now & no bubbles what so ever... did i mess up?
Do not rely on airlock activity for fermentation activity

 
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Old 10-29-2011, 04:38 PM   #525
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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Quote:
Originally Posted by Bartman6969
Nice to see a fellow Tulsa Brewer on here. Just assembled my first attempt at this recipe last night and already Bubbling happily in the closet
I really think that high gravity should brew a 5 gallon batch of this since they have the resources and the fermentors. This would be really cool to see when you walked into their shop.
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Old 10-29-2011, 08:04 PM   #526
vekzero
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Oct 2011
Quincy, MA
Posts: 25

This is what it looks like over night. I am assuming all that that sediment on the bottom is from the oranges & cinnamon? But yeah nothing from the airlock besides two bubbles every 10 mins.
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Old 10-29-2011, 09:25 PM   #527
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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Quote:
Originally Posted by vekzero
This is what it looks like over night. I am assuming all that that sediment on the bottom is from the oranges & cinnamon? But yeah nothing from the airlock besides two bubbles every 10 mins.
By the way your carboy looks, there was a very active fermentation. The oranges could be blocking the co2 that is in there. I suggest that you top it up.
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Old 10-29-2011, 09:36 PM   #528
vekzero
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Oct 2011
Quincy, MA
Posts: 25

Quote:
Originally Posted by Tnoodle View Post
By the way your carboy looks, there was a very active fermentation. The oranges could be blocking the co2 that is in there. I suggest that you top it up.
I will give that a try. Thanks

 
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Old 10-29-2011, 09:39 PM   #529
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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It only takes like a week to 10 days for it to ferment, the rest of the 2 months is for clearing and aging.
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Old 10-31-2011, 01:26 PM   #530
Bartman6969
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Jul 2011
Tulsa, Oklahoma
Posts: 18

Maybe we should bring it up to them?

Quote:
Originally Posted by Tnoodle View Post
I really think that high gravity should brew a 5 gallon batch of this since they have the resources and the fermentors. This would be really cool to see when you walked into their shop.

 
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