Beer Fermentation

[shaggyboiler]

I did a batch of Zombie Dust clone last Saturday the 18th. I looked today and I got some initial reaction from the yeast, but I think it should have been a lot more. I haven't seen any bubbles really. I'm wondering if my yeast was bad. I used WLP002 yeast.

I have pic of the beer I opened and looked at tonight

So could I buy some new yeast and overnight it to me and pinch again? Or should I?

 

[Yooper]

No- the yeast did its job. The krausen ring (the stuff above the beer line) shows that it's done.

 

[shaggyboiler]

Thank you, I guess I was expecting more.

 

[mrgrimm101]

Looks good. There was more. It rose to the top of the krausen ring, probably stayed there for a couple days, and then fell out.

Airlock activity isn't the best indication of fermentation. Airlocks can bubble like crazy for a couple days then completely stop, all while fermentation could still be going strong. Chances are, if you didn't see any bubbles, your bucket isn't airtight somewhere.

 

[zaptop]

As mrgrimm said earlier, your bucket seems to be leaking air somewhere. From my experience I would suggest using a glass-carboy!

 

[daksin]

There's still some foam on the top of the beer- it may still be fermenting, or it might just be offgassing a bit. A hydrometer is the best way to know.

 

[AK7007]

From my experience I would suggest using a glass-carboy!

It's probably best to just learn how to properly seal the bucket. For many, this is almost a religious argument, but I have to say that the consequences of dropping or otherwise mistreating a glass carboy outweigh nearly all benefits.

The only reason I don't regret my initial glass purchases 100% is that I use them to bulk age, and they retain some value to me in that capacity. That said, I doubt I'll ever replace them if they break - one breakage was enough to turn me off to the glass idea permanently.

 

[zaptop]

It's probably best to just learn how to properly seal the bucket. For many, this is almost a religious argument, but I have to say that the consequences of dropping or otherwise mistreating a glass carboy outweigh nearly all benefits.

The only reason I don't regret my initial glass purchases 100% is that I use them to bulk age, and they retain some value to me in that capacity. That said, I doubt I'll ever replace them if they break - one breakage was enough to turn me off to the glass idea permanently.

Ah okay! I'll buy a fermentation bucket to further ciders and do beers in the carboy!

 

[Yooper]

Ah okay! I'll buy a fermentation bucket to further ciders and do beers in the carboy!

I'd definitely do the reverse- beers don't spend much time in the fermenter and so a bucket is fine. Ciders can spend a long time in the fermenter, until they clear, and you don't want headspace once fermentation slows/stops.

 

[zaptop]

I'd definitely do the reverse- beers don't spend much time in the fermenter and so a bucket is fine. Ciders can spend a long time in the fermenter, until they clear, and you don't want headspace once fermentation slows/stops.

Hmm, The only cider I make so far is with elderflowers and they are a MESS getting out of the small hole in a glass carboy! What I'm going to do is to keep it in a bucket during primary with the flowers, But during secondary I will keep it in glass without them!

How does that sound?

 

[Yooper]

Hmm, The only cider I make so far is with elderflowers and they are a MESS getting out of the small hole in a glass carboy! What I'm going to do is to keep it in a bucket during primary with the flowers, But during secondary I will keep it in glass without them!

How does that sound?

Primary all ciders/wines/meads in a bucket, and then rack to a carboy once fermentation slows, at about 1.010 or so.

I remove my fruit/flowers/whatever on about day 5 and rack to secondary then, to avoid oxidation and allow the wine/cider/mead to finish there with very little headspace.

 

[zaptop]

Primary all ciders/wines/meads in a bucket, and then rack to a carboy once fermentation slows, at about 1.010 or so.

I remove my fruit/flowers/whatever on about day 5 and rack to secondary then, to avoid oxidation and allow the wine/cider/mead to finish there with very little headspace.

Sounds like a great idea! Thank you!