Best indication of fermentation activity

Hey guys, long time lurker first time poster. I had a quick question regarding yeast activity.


Based on simply looking at your primary fermenter what is the best indication of yeast activity, the amount of krausen being formed at the top of the carboy or the frequency of bubbling exiting the blow-off tube? I ask because over the weekend I brewed a holiday spice beer and I can't tell if my yeast is sluggish or if i'm just worried. I mainly extract brew and have about 6 batches under my belt. The last several have almost erupted with krausen within 48 hours spilling into the blow-off tube. However, this batch has only formed about 1.5" of krausen at the top, yet i'm recording bubbling once every 3-4 seconds.

I used Safale US-05 dry yeast and the only thing I can think that I did was perhaps pitch too warm. Can anyone enlighten me?

 

None of the above.......Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent...

Unless you take a gravity reading you don't know what's really going on, not by airlock bubbling or by krausen formation. Neither of those signs are effective, they don't tell you exactly where on the fermentation process you are.

The amount of krausen can vary for whatever reason, it can come quick and depart quickly or it can linger long after fermentation is complete, and it all be normal.

And airlocks sometimes bubble or they don't.

If your airlock was bubbling and stopped---It doesn't mean fermentation has stopped.

If you airlock isn't bubbling, it doesn't mean your fermentation hasn't started....

If your airlock starts bubbling, it really doesn't matter.

If your airlock NEVER bubbles, it doesn't mean anything is wrong or right.

Your airlock is not a fermentation gauge, it is a VALVE to release excess co2. And the peak of fermentation has already wound down, so there's simply no need to vent off any excess co2.

Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that any-thing's wrong,, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years.

That's why you need to take a gravity reading to know how your fermentation is going, NOT go by airlocks, or size of krausen, or a calendar, the horoscope or the phases of the moon (those things in my mind are equally accurate).

The most important tool you can use is a hydrometer. It's the only way you will truly know when your beer is ready...airlock bubbles and other things are faulty.

The only way to truly know what is going on in your fermenter is with your hydrometer. Like I said here in my blog, which I encourage you to read, Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....

Thinking about "doing anything" like repitching, or bottling, or racking, without first taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on?

Sorry but that really is the only answer that is accurate or consistant, the numbers on the little stick. I have had evrey airlock bubbling/non bubbling/slow bubbling/fast bubbling/little krausen/big krausen/slow forming krausen/krausen staying 3 weeks after the hydro showed terminal gravity scenario imaginable in nearly 1,000 gallons of beer, and none of that stuff is as sccurate as 30 seconds with a hydrometer.

 

Thanks, this is what i was really curious about. I suppose i'm just used to seeing a dynamic reaction that i achieved over the last couple batches. I definitely have a hydrometer and take several readings through the course of the primary and secondary.

 

I just posted this in another thread...

I find that brewing is a lot more stress free if I don't compare one batch to another. I subscribe to the I trust the yeast club. They've never let me down.

 

Wow, Revvy didn't say "cheap Chinese airlock"!

 

I don't think I've used that phrase in a couple of years, I don't even think the stuff I've cut and pasted has had that on in a long time.

 

Hey, man, you gotta stick with the classics!