Erik Rodriguez
Active Member
- Joined
- Oct 29, 2018
- Messages
- 43
- Reaction score
- 8
Folks, this one has be quite confused. first time this has happened. I have had slow fermentation starts before, and this is not it.
Last sunday (Almost a week ago) I brewed a nice irish red. post boil was 1.050. Brew went beautifully. Smelled heavenly. So got it chilled down to 70, pumped it into my fermenter, then dumped in the yeast.
Other info: Its been cold here so I have a heating blanket (meant for growing seeds) and wrapped it around the sides of my fermenter. Its keeping the temp at a nice comfy 68f give or take .2.
After a couple days, I took a look and no bubbles so I looked inside (Cant really see through the fermentation container) and it had a nice layer of foam and smelled great! Today its got a LOT of foam on it, but still no signs of bubbles at all.
I am not TOO concerned about this because the foam, color, and smell are all per expectations. however logic would seem to say that there SHOULD be some significant bubbling going on! Where else would all that CO2 go?!
So the question is: Should I toss in more yeast? Or should I just wait and see how it goes? Or am I simply being overly concerned here.
Thanks guys.
Last sunday (Almost a week ago) I brewed a nice irish red. post boil was 1.050. Brew went beautifully. Smelled heavenly. So got it chilled down to 70, pumped it into my fermenter, then dumped in the yeast.
Other info: Its been cold here so I have a heating blanket (meant for growing seeds) and wrapped it around the sides of my fermenter. Its keeping the temp at a nice comfy 68f give or take .2.
After a couple days, I took a look and no bubbles so I looked inside (Cant really see through the fermentation container) and it had a nice layer of foam and smelled great! Today its got a LOT of foam on it, but still no signs of bubbles at all.
I am not TOO concerned about this because the foam, color, and smell are all per expectations. however logic would seem to say that there SHOULD be some significant bubbling going on! Where else would all that CO2 go?!
So the question is: Should I toss in more yeast? Or should I just wait and see how it goes? Or am I simply being overly concerned here.
Thanks guys.