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Old 01-25-2006, 10:45 PM   #21
DeRoux's Broux
 
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Nov 2004
Beaumont, Texas
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Quote:
Originally Posted by jrabenhorst
I'm still waiting on bubbles in my airlock. It's been about 20 hours and no activity. I used a yeast starter to get a good amount of yeast in the fermenter, but to no avail. Also, there has been a thick layer of foam forming at the surface, a kraeusen, indicating that the yeast are doing their job, and when I press on the lid of my bucket I do get bubbles so I know I have a good seal. Is it normal to have to wait this long for bubbles?
it's working! just be patient. make sure the lid is sealed good too. that maybe why no activity is seen in the lock.
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Old 01-26-2006, 03:49 AM   #22
jrabenhorst
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Jan 2006
Baton Rouge
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ok... so I'm an idiot. I got home today and checked the beer after 20 hours and still noticed no bubbles. Then I took a temperature reading- 63 degrees. A little cold. So I put it in a warm bath to warm it up to 73 degrees and waited, still no bubbles. Then after a while I examined my air lock and I realized that it wasn't full up to the line. The gas was escaping, but not passing through the water! I opened the lock, poured in a little more water, and viola! I'm getting a bubble every second. I tried to be careful as I moved the fermenter, so I hope I didn't ruin anything in there. I guess you live and learn. Thanks for the help guys.
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Old 01-26-2006, 06:30 PM   #23
Radarbrew
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Oct 2005
Alaska, Honey, there's a moose on the back porch again!
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Just like a new baby, eh? Or a new car, gotta keep checking to see if it's OK. Well I think you are hooked, my friend...BTW, you will really like that english ale. Just remember, it's not the same crap you buy outta the cooler at the store. Believe me, you will be surprised, at how fresh it tastes, and when you get around to doing grain batches, you'll never go back to commercial beers. I even got into the habit of trying at least something different at resturants when I go out with the wife.
Welcome to the forum, and a lifetime of better beer.
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