3rd brew airlock activity observation

[OHIOSTEVE]

OK before Anyone gives me hell lol...i KNOW airlock activity and fermentation have no correlation. I just thought this was way different then the first two batches. I pitched yeast on the last batch and after a day I had activity in one airlock but not the other ( split batch. ) discovered the non active airlock wasn't st up properly so fixed that and both airlocks went crazy for about a day and a half then just stopped. No slowing down or anything like the others just BLAM go crazy and then NOTHING.

 

[Revvy]

That's 'cause they don't have any more EXCESS co2 to vent out right now. The chamber is full and the beer is cushioned. Because the airlock is a vent. or a valve to off gas and keep the beer off your ceiling. When there's no excess needing to come out, or it is getting out elsewhere like the grommet, or seal....and if stuffs coming out, nothing nasty is getting in.

 

[wildwest450]

Dump it, it's going to be awful.

 

[Palefire]

What temp are you fermenting at? If the temp is too high (over 70 or so) fermentation can happen really quickly. But, to anticipate the next few posters (hopefully!), you could always, you know, take a hydrometer reading to check...

 

[OHIOSTEVE]

no, no dumping....not worried about it at all. As I said just making an observation about the fury of activity then a sudden stop. Not even a bubble an hour!

 

[Dos_Locos_Brewery]

That's within the normal range of f-lock behaviors. BTW, despite what some people will say, airlock activity and fermentation are surely correlated as long as the fermenter is sealed (which wasn't initially the case for your second airlock). The correlation is not 100%, so you should never use airlock activity as a definitive indication of end of fermentation, but if you pitch your yeast, seal the fermenter, set up the f-lock correctly, and have no activity, you don't have fermentation.

 

[OHIOSTEVE]

What temp are you fermenting at? If the temp is too high (over 70 or so) fermentation can happen really quickly. But, to anticipate the next few posters (hopefully!), you could always, you know, take a hydrometer reading to check...

I do not have temp control, YET....the two buckets are actually in my kitchen so the ambient is mid 60's........Once again guys I am not worried or freaking out or anything remotely close....was simply an observation.....I have no plans to do anything with this for at least a couple of weeks. I will take a hydro reading in a few days and another a few days after that. I will then transfer to a carboy for a week or two before bottling it....... I know the secondary is unnecessary but I like looking at it!!!

 

[OHIOSTEVE]

oh yeah....first time useing anything but nottingham yeast....this was S-05.......just making observation on the differences.

 

[Palefire]

I do not have temp control, YET....the two buckets are actually in my kitchen so the ambient is mid 60's........

If ambient is mid-60's, I'd guess fermentation took place in the low 70's. That would easily explain the quick ferment.