do you replace your bucket lids? (because mine aren't working)

[hardrain]

I've got two fermenters aka plastic buckets. I've done maybe 15 batches, and for the second straight time I'm not getting any airlock action, and for the second straight time I peeked in after two days and see the yeast doing there thing.

Is there a trick to getting a good seal when these things wear in a bit? Or am I just not putting the lids on properly? There was not noticeable spot where the seal wasn't held. Should I just buy a new lid? I've had this issue now with both of them. Just deal with it?

Wondering if this has been an issue for anyone else...

 

[android]

can't say i've had this problem. i'd say if your beer is turning out fine, don't really sweat it... although if the CO2 isn't getting out of the airlock, there might be a place where other things can get in... even if so, it wouldn't be that likely you'd get any ill effects from it if you don't see an area where air is leaking in/out. i guess you could try a new lid and see if that vents CO2 from the airlock, probably not too expensive for one.

 

[Revvy]

It doesn't really matter whether or not you get airlock action. Your beer will ferment whether or not the airclock bubbles or co2 gets out elsewhere. Your airlock is not a fermentation gauge, it is a VALVE to release excess co2.

And if co2 is getting out, then nothing is getting in.

I have 9 different fermenters, buckets, carboys, water bottles, and only get an airlock blip on about 50% of the beers, but I get 100% fermentation.

These days, many folks just cover their fermenter buckets with a piece of plexiglass letting the co2 push out between where the plexiglass and the bucket meet. Others cover their carboy mouth with tinfoil. Totally ignoring the need for either an airlock OR a bucket cover.

A lot of folks, especially folks with arthritis, barely even put the lid on tight at all, they just lay it on top. again, if co2 is getting out, NOTHING nasty can get in. And that really is all that matters.

An airlock is just a vent to release excess co2, so as long as you have some way to let the co2 get out without letting oxygen in, any method works.

The common and easiest way is with an airlock, but many folks put too much emphasis on whether or not their airlock bubbles, they think that if it's not bubbling something may be wrong, when in truth it's just a matter of need. If there is so much co2 building up that it needs to vent, it will. If it gets out some other way, beer will still ferment just fine.

So really, you don't need to worry about your lids. Just Brew and relax, they didn't even have bubbling airlocks, or lids back when Ninkasi walked the earth.

 

[hardrain]

Got it, thanks. I knew the beer was fine, I just wish there was a better way to make sure. The airlock provides some "yeah, there's stuff going on in here" assurance, and I'd prefer to not have to "expose" the beer by taking the air lock off and then putting it back in. In the future I'll just relax.

I think the real solution is to suck it up and get a 6.5 gal glass carboy, that way I don't need to open anything up to see what's going on.

 

[Revvy]

The airlock provides some "yeah, there's stuff going on in here" assurance, and I'd prefer to not have to "expose" the beer by taking the air lock off and then putting it back in. In the future I'll just relax.

Actually it really provides no assurance. Because it's not reliable.

Are you going to assume the next time an airlock doesn't bubble that something's wrong?

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.

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" without 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. It's exactly the same thing when you try to go by airlock....

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..


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, it could be offgassing or a change in atmospheric pressure.

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

you cannot rely on it in good faith; co2 can come out of the grommet, a bad seal on the bucket, and bad seal on a carboy bung...or there could be simply not enough excess co2 coming out of the airlock to bubble...Or the co2 is sitting in small bubbles heavily on the center part of the 3-piece airlock (That's why I now use an s style)...Or in the case of lagers, because it co2 is sitting really heavily on the beer.

An airlock should be thought of as only the thing the vents out excess gas, to keep your beer off the ceiling....And the good news is, if co2 is getting out somewhere else, then nothing else is getting in, so it's no big deal whether or not is bubbles...heck some folks use tinfoil, or a piece of plexi-glass on their fermenters, not using them at all.

It's that simple. And if it never bubbled for one person...and you can see tons of threads where people (including myself) who have had perfect fermentation without bubbles, then it is not 100% reliable.

Too many new brewers put too much faith in the bubbles. In fact there are several threads one here where people have krausens but because they have this idea that an airlock bubble is a fermentation gauge, if there is no bubbles they think something's wrong...

Like this thread....

I have pitched my yeast into a 2 1/2 gallon batch of apfelwein about 2 weeks ago. The airlock has not bubbled once since then. It was pitched into a 7 gallon ale pail. I was wondering if there is too much headspace in my fermenter to move the airlock, it isn't even half full. I've used this fermenter about 7 times with no problems. I don't know what the deal is. I broke my hydrometer so I don't have readings unfortunately. It smells like sulfur inside the bucket, and the top of the wort is all bubbles. I don't think it's infected, but something is definitely wrong here. Any ideas as of to what may be happening? It was a full packet of yeast intended for a five gallon batch.

He had Krausen.....and yet he ignored the obvious because of the superfluous.

There's more info here....https://www.homebrewtalk.com/f36/fermentation-activity-lack-thereof-109148/#post1202717

You'll be much more relaxed if you just realize that 99.95% of the time everything is fine, and if you have any concerns, use your hydrometer.

 

[gtpro]

In my experience with my bucket fermenter, the lid was very hard to get on and off, thus creating the airtight seal that you need, yours might be worn out but I'm thinking youre just not getting it to sit down all the way. Work the lid around the edge starting at one point with your palms and really press down on it, when its seated correctly it shouldnt move at all.

 

[GilaMinumBeer]

Get some plexiglass and cut some rounds just larger in diameter than the bucket top.

Drill a hole for an airlock or blowoff and forget your worries about getting a tight seal.

It's not necessary.

 

[TipsyDragon]

Revvy, the bubbling airlock gives us warm fuzzes even though it doesn't mean much.

granted new brewers need to be told it doesn't mean much and it is annoying when they freak. but think about it they don't know any better. every book says that the airlock bubbles when fermentation is going on. so if they don't know better they will think something is wrong till someone like you or me tells them otherwise.


and is it just me or are 99% of the "its not bubbling" post are from people using buckets?

 

[Revvy]

and is it just me or are 99% of the "its not bubbling" post are from people using buckets?

I think so, because with carboys you can see krausen and other "real" activity. With buckets you are blind...BUT that's where a little bit of trust has to come in. As well as not being afraid to pop the lid on the bucket, and NOT being afraid to draw a hydro sample.

And 99% of those when they actually take a hydro reading they realize that their beer is fermenting.

You know, there is so much telling brewers, what not to do do you actually think folks would be saying to use your hydrometer so much? Is it a vast conspiracy to ruin millions of new brewer's batches, so that they flee the hobby and give it a bad rap?

If there were such a risk with takiing a hydromter reading then why do you think every book, video, and forum advocates using your hydrometer?

Using basic sanitization, taking a hydrometer reading is no risk at all.

That's why I collect the stories in this thread https://www.homebrewtalk.com/f39/wh...where-your-beer-still-turned-out-great-96780/ show folks that if we can stick bloody parts in our beer and STILL have it turn out, then sanitizing a turkey baster or wine thief, and opening their fermenter is NOT going to hurt their precious nectar.

 

[Jimmies]

I think so, because with carboys you can see krausen and other "real" activity. With buckets you are blind...BUT that's where a little bit of trust has to come in. As well as not being afraid to pop the lid on the bucket, and NOT being afraid to draw a hydro sample.

I think that's it right there. I'm new to this, and I use a bucket. It's rough on the nerves not being able to see what's going on!

I read one of your posts about sanitizing a turkey baster, popping the lid and taking a hydrometer reading. I did that 3 days in a row at the end of my first fermentation and my beer came out just fine.

Don't be afraid to pop the lid. Don't be afraid to use your hydrometer. Just sanitize, use common sense, and your beer will be just fine.

 

[Revvy]

I think that's it right there. I'm new to this, and I use a bucket. It's rough on the nerves not being able to see what's going on!

But if you remember that the yeast has been doing this for 45 million years and despite whatever idiotic things we do to it, then it shouldn't BE nerve wracking. You gotten have faith, and relax.

I pitch and walk away for a month. I don't check on my fermenters that much. I just come back to it and bottle. They've never let me down.

 

[GilaMinumBeer]

Revvy, the bubbling airlock gives us warm fuzzes even though it doesn't mean much.

granted new brewers need to be told it doesn't mean much and it is annoying when they freak. but think about it they don't know any better. every book says that the airlock bubbles when fermentation is going on. so if they don't know better they will think something is wrong till someone like you or me tells them otherwise.


and is it just me or are 99% of the "its not bubbling" post are from people using buckets?

I think so, because with carboys you can see krausen and other "real" activity. With buckets you are blind...BUT that's where a little bit of trust has to come in. As well as not being afraid to pop the lid on the bucket, and NOT being afraid to draw a hydro sample.

And 99% of those when they actually take a hydro reading they realize that their beer is fermenting.

You know, there is so much telling brewers, what not to do do you actually think folks would be saying to use your hydrometer so much? Is it a vast conspiracy to ruin millions of new brewer's batches, so that they flee the hobby and give it a bad rap?

If there were such a risk with takiing a hydromter reading then why do you think every book, video, and forum advocates using your hydrometer?

Using basic sanitization, taking a hydrometer reading is no risk at all.

That's why I collect the stories in this thread https://www.homebrewtalk.com/f39/wh...where-your-beer-still-turned-out-great-96780/ show folks that if we can stick bloody parts in our beer and STILL have it turn out, then sanitizing a turkey baster or wine thief, and opening their fermenter is NOT going to hurt their precious nectar.

I think that's it right there. I'm new to this, and I use a bucket. It's rough on the nerves not being able to see what's going on!

I read one of your posts about sanitizing a turkey baster, popping the lid and taking a hydrometer reading. I did that 3 days in a row at the end of my first fermentation and my beer came out just fine.

Don't be afraid to pop the lid. Don't be afraid to use your hydrometer. Just sanitize, use common sense, and your beer will be just fine.

But if you remember that the yeast has been doing this for 45 million years and despite whatever idiotic things we do to it, then it shouldn't BE nerve wracking. You gotten have faith, and relax.

I pitch and walk away for a month. I don't check on my fermenters that much. I just come back to it and bottle. They've never let me down.

Which is why I suggest a custom plexiglass sheet lid.

 

[Revvy]

Which is why I suggest a custom plexiglass sheet lid.

Yuppers!!!!!!! It also proves that once again an airlock's purpose, is as a vent not a fermentation gauge, and even then it's not necessary. Nor is a "tight" seal, or any seal.

 

[Jimmies]

I know that now, after getting past my first brew

Second one I'll pitch the yeast and forget about it for a while.

 

[TipsyDragon]

I pitch and walk away for a month. I don't check on my fermenters that much. I just come back to it and bottle. They've never let me down.

you and me both. i do have to admit you do do a good job of scaring off the brewing boogymen.

 

[CiscoKid]

As for the original question...

No I don't find that I have to replace the lids very often... but the rubber grommet in the lit - that little sucker seems to be a real pain.

I wouldn't really care and would just drop an airlock in the hole and let it rest on the lid of the bucket, but I don't want a gap for any insects to wander their way in. They're not going to survive in the environment, but unless they have the common courtesy of thoroughly bathing in star-san first, no insects are welcome in my fermenting beer.

 

[hardrain]

Thanks all, and my question was answered even though I think the point is being lost. I understand the science and that no bubbles does not mean no fermentation...it was really more of an equipment question. I was wondering if I should go out and get a new bucket/lid, but it sounds like this is common enough that might be a waste of effort.

I would still like to be able to tell (through an airlock) or see (through a glass carboy I don't have) that there is activity rather than see nothing and be forced to expose the beer. (And yes, I understand "activity" does not necessarily mean everything is working out, but it's better than no activity) I did this last time, took a reading and everything was fine, but I guess I was just wondering if people think it's okay to deal with this or if it makes more sense to get a new fermenter.

Sounds like dealing with it wins.

 

[CROM]

man this thread is great I was going to ask the same thing...

I knew my stout was fine when I lifted the lid and seen the krausen but it just sucks that you dont get to see the bubbles this time....

I think for this reason, Im going to get another carboy (first one broke thanks to boiling water, I learned that was stupid)

I like seeing activity, its the same way gardeners like to see their plants grow...

 

[TipsyDragon]

I think for this reason, Im going to get another carboy (first one broke thanks to boiling water, I learned that was stupid)

let me guess you learned not to put boiling water in a cold carboy. at least you didn't have to learn the "don't shove the airlock stopper to far in the neck of the carboy" lesson.

 

[IceFisherChris]

Maybe you could get some silicone caulking and squeeze a really tiny and thin bead on your bucket lid. I can't think of the specific word, but you should know exactly where to put the caulk to seal it. But for pete's sake, let it dry a couple days before you even think about using it to ferment beer.

No airlock activity doesn't mean it isn't fermenting.. but jeez I like seeing it bubble instead of just sit there. At least you can gauge how well it's going. If it's not bubbling, I might take a hydro reading. If it IS bubbling, why on earth would I waste my time taking a reading?? (except to try a drink of course )

 

[Revvy]

. If it IS bubbling, why on earth would I waste my time taking a reading?? (except to try a drink of course )

Take a look at some of the "It's been three weeks and my airlock is still bubbling" or "It's been three weeks and SUDDENLY it's bubbling again threads" that some of us folks answer on a daily basis, amongst all the OTHER airlock related questions and you'll understand we suggest taking a reading THEN.

Maybe it's still fermented , maybe it's off gassing, maybe it's a change in temperature or the atmospheric pressure, maybe it's infected, or maybe the cat or your gradchild just bumped into into the fermenter. ALL these things could be the cause of airlock bubbling where once again it would be a good idea to check the hydrometer.

We've seen it all, we answer it all, and that's whey we tell you repeatedly not to put so much stock in your flippin airlock.