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First brew - but idiot airlock problem

Discussion in 'Beginners Beer Brewing Forum' started by rob6239, Oct 24, 2014.

 

  1. #1
    rob6239

    Well-Known Member

    Posted Oct 24, 2014
    When I say idiot - I mean me, not the product, haha

    Everything was pretty exciting, did a partial mash IPA for my first go - round.

    Forgot to measure the original gravity however

    I thought everything would be ok. I didn't use a yeast starter, just pitched right from the tube (White labs WLP001) once wort was cooled..

    Anyway, my point...

    About 18 hours now and wasn't seeing any activity in the fermenting bucket. I got scared I messed up the yeast so pulled out the stopper and looked in - nothing going on, no "krausen".. temp in room was mid-60\s so I moved it to another spot where it is sitting at about 70 now.

    I just realized that the 3-piece airlock I bought I didn't put any water in it, and I also forgot to put the "top" piece on . For some dumb reason I assumed it was just on for storing or shipping but wasn't part of it. So that far in, I boiled some water, added it to fill line in the airlock and put the lid thing on.

    Now I know a couple things for next time - right fermenting temp, maybe do a starter for the yeast so I don't worry and put the airlock on right.

    Did my airlock problem cause the slow to no fermenting and even though it was late could I still have fixed it?
     
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  2. #2
    doug293cz

    BIABer, Beer Math Nerd, ePanel Designer, Pilot Staff Member  

    Posted Oct 24, 2014
    Lack of proper airlock did not slow the start of fermentation. Start of visible fermentation can take up to three days, especially with liquid yeasts without a starter. You'll have to learn patience if you want to get good at this hobby.

    Also, best to fill the airlock with a no-rinse sanitizer (like Star San) or cheap vodka to minimize infection potential, although you will probably be okay most of the time with water.

    Last thing, 70 F is at the high end of the range for WLP001. Low to mid 60's is much better (and that's the beer temp, not room temp.) Higher fermentation temperatures often lead to off flavors.

    Be patient. You will get beer.

    Brew on :mug:
     
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  3. #3
    kh54s10

    Supporting Member  

    Posted Oct 24, 2014
    I agree with using a sanitizer or vodka in the airlock. If the inner cup was in place you don't have much to worry about as far as having no water in there.

    I also agree that 70 is warm, move it back to where it was in the 60's. Fermentation will create heat so that 70 degrees could get to 80 and that could be bad.

    Without a starter your yeast will mostly reproduce first then start the fermentation.

    Everything is good so far, if you control the fermentation temperature.
     
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  4. #4
    rob6239

    Well-Known Member

    Posted Oct 24, 2014
    Thanks folks.. as I'm sure you understand I was worrying all day that I messed up something. Once I have this first one under my belt, I can see what I did right and wrong and improve from there..

    I'm sure many newbies come on expecting perfection on the first batch..
     
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  5. #5
    brew_ny

    Social_Misfit  

    Posted Oct 24, 2014
    in the end my friend you will have made beer :)

    but 70 is a bit warm I use US-05 all the time which is WLP001 (chico) at 65 and it is very clean

    all the best

    S_M
     
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