Fermentation can take 24 to 72 hrs to show visible signs.

[SmithsonBrewer]

Just give it time. You see a kraussen ring so you know fermentation is going. Forget the airlock activity mine went from 1.030 to 1.016 without a single bubble. You're at least lucky that you're in a carboy and can see the kraussen. Mine is in plastic bucket and I can't see squat haha

I'm actually in a bucket to, but by shining a light on the back you can see the ring of foam pretty well. I also might have took a really quick peek.

 

[Lbillotto]

Made a BB smoked porter, all is well in the carboy now, but due to equipment malfunctions I wasn't able to get an OG reading. Not super concerned. Figure ill just see what the fg works out to be. Anyone have one that wound up being way off

 

[sak1134]

I realize there is no reason to worry but of course I am.

Just made my second batch on Saturday afternoon (50hrs ago) and have had no bubbling yet. I did initially have it stored in my laundry room where it was probably too cold (60) so I moved it to a different room this morning where the temp is a monitored 70. Still no bubbling when I got home. I broke down, popped the top and took the attached pic. It smells right, appears to be foaming so I should be fine but I would appreciate some confirmation.

Thanks - Steve

If I don't get any bubbling at what point must I act and what should I do? The brewstore is quite a distance and I work all week so I need to have a plan.

Update: Nevermind, the beer just wanted me to look silly. I popped the top back on, made my post, went back to the storage spot and the beer is bubbling along.

 

[Maybenaut]

Just started brewing again after many years. I decided to start with an ingredient kit since it's been a while; went with Brewer's Best American Amber ale. Was a little worried after 24 hours with no activity in the airlock, but now after 48 hours in the fermentation bucket it seems to be gurgling away happily. I don't know when the gurgling started -- I decided not to worry about it, and had to force myself to stop checking. The aroma coming out of the airlock is heavenly.

 

[AdamHasser]

I’m a new member and new to brewing. I’ve helped other people brew a few batches but this batch is my first. I’m concerned about Fermentation due to no airlock activity.

Irish Stout brewed Feb. 24th
I originally took an OG reading of 1.075 which is quite a bit higher than the 1.042 that is was supposed to be. I believe part of the problem is that I took the reading with a Hydrometer after pitching the dry yeast. (I’m curious why Hydrometers are only accurate for OG???) My second issue, now that I look back on it, was that I put my bucket on a table in my cool basement. I don’t know what I was thinking because it’s probably 55 degrees down there. On the 26th I decided to pop down there and see if there was any activity in the airlock, nothing. So I moved it upstairs to my pantry where it’s between 64 and 67. After a week of no activity in the airlock I assumed the drop in temp to 55 or possibly less caused the yeast to stall. I bought liquid yeast and put in March 3rd, a week after the original pitch. I completely spaced doing another gravity reading, which after doing some reading on the forum I probably should have done before re-pitching. I did notice a ring of what looked like broken down hops near the top of the beer along the sides (krausen ring?) which seems to be a good sign. The beer smelled fine but there was no real foam on the top or bubbling. Now the re-pitch has been in there a day and half and I’m still not seeing any airlock bubbles. I’ve only opened the lid once to re-pitch to avoid opening it too often. I tried to be patient but I’m thinking being more consistent with my gravity readings would have helped.

If anyone has suggestions or general brewing practices that would help me out I would greatly appreciate it.

 

[Hugh_Jass]

Topping up an extract batch? If so, the high OG reading is because the wort and top off water were not thoroughly mixed. No worries there.

Krausen ring on the bucket indicates you had fermentation. It's probably done. Take a hydrometer reading to check.

Hydrometers are accurate post fermentation, refractometers need adjusted for liquid's alcohol content.

 

[Beergazzi]

Well, here's my $.02 as a new brewer (8.5 gallons in various stages of 'brew'..still haven't tased a drop).

My 1 gallon AG batch, which was to get my feet wet, fermented nicely in a gallon glass jug with stopper, plenty of activity, its carbing in bottles, I think it all went well, no OG reading though. It was stored between 65 and 67 degrees. Pitched around 75.

My 5 gallon batch, partial mash, Midwest Irish Stout extract kit, but I added 1 lb of 6 row (ordered 2 row, got 6 row), and one lb of oats, and mashed the grains instead of steeping, and did an early addition of the LME, This one had almost NO airlock activity in my bucket with airlock. After 3 days I noticed a krausen ring, and took a hydro reading since I was concerned, and (I know I pitched way too warm, probably 87ish) it Dropped from 1.055 to 1.023, left it in my basement at 62 degrees. for 10 more days, it looked done.

I moved it upstairs to the 65-67 range, and took a reading after a few day, and it dropped to 1.0205, and noticed some fine bubbles at the surface, so 16 days into the batch, its still going, probably bottle this weekend. (tasted good).


My 2.5 gallon AG, made up recipe for a blonde/cream ale (which is probably too high in flaked maize but we'll see), was an OG of about 1.041, and I pitched the WB-06 yeast at 75 ish, and it fermented nicely for 6 days with activity through a blow off tube, after it slowed I switched to the airlock and its almost done, but I can see bubbles still rising in the better bottle.

Basically, my take away is I've seen the 'leaky bucket no airlock activity' thing first hand, and as a new brewer it was scary (its why I picked 3gal clear bottles for future AG's so I can see the bubbles). But all 3 batches seem healthy and are "beer". Not sure how my super corny cream ale is gonna taste, but it sure looks nice.


CLIFF NOTES : Worried new brewers, you will find comfort using clear fermentation vessels with stoppers and blow offs...Non worried brewers, buckets make more beer.

 

[AdamHasser]

Topping up an extract batch? If so, the high OG reading is because the wort and top off water were not thoroughly mixed. No worries there.

Krausen ring on the bucket indicates you had fermentation. It's probably done. Take a hydrometer reading to check.

Hydrometers are accurate post fermentation, refractometers need adjusted for liquid's alcohol content.

I wrote Hydrometer but I meant Refractometer. My kit didn't come with a hydrometer tube (dumb) but my brother had bought me a refractometer so my reading was with that. I did read up and saw that taking a measurement off the top could cause it to be high. I did take it off the top because I just had the small dropper that came with the refractometer. Maybe it wasn't mixed well enough when I took the reading.

Can I still get decent reading using the refractometer? I'm not worried about having the exact alcohol percentage as much as just knowing that it's done fermenting and can be moved to a secondary. Sounds like I might have to borrow a Hydrometer tube from my buddy.

Also is re-pitching after the initial dry yeast fermented going to throw off the flavor or anything?

Thanks for the reply, it makes me quite a bit less worried about it.

 

[Hugh_Jass]

Nah, dude. The second pitch didn't do anything. It probably flocculated to the bottom. If it's done, skip the secondary and go to the bottling bucket to package.

 

[AdamHasser]

Nah, dude. The second pitch didn't do anything. It probably flocculated to the bottom. If it's done, skip the secondary and go to the bottling bucket to package.

I figured it wouldn't but if the first pitch of yeast stalled because of the temp then it might finish the job.

I'm curious, why skip the secondary?

I planned on doing a gravity reading Sunday (14 days) and if it's right I'd move it to the secondary.

 

[Hugh_Jass]

Normal gravity beers don't really need it. The yeast is done and is slowly dropping out of solution. This process can be sped up by using geletin. LINK

Both using primary only and primary/clearing vessal are acceptable in homebrewing. I'm in the primary only camp.

EDIT to say I primary only because

1)I've not noticed a difference between the two processes

2)I view secondary as an unnecessary step and I'm too fng lazy to worry about it.

 

[AdamHasser]

Cool. I'll look into that. Thanks for all of your help. May the beer Gods smile upon you!

 

[Beergazzi]

Just to add another nugget of info to this one...

My stout that started at ~.01054, and took two weeks of me not seeing a bubble to get to .01021, was moved to a room that was a few degrees warmer (65-67 vs 61-63) and over the last few days went from .01021 to
.01017.

So..can't bottle, which is a bummer, but certainly better than bottling bombs after two weeks in primary.

 

[Dhyde25]

It has been 30+ hours since I brewed my first batch. There has been no sign of fermentation. I did not stir in the yeast. Is that a problem?

 

[progmac]

It has been 30+ hours since I brewed my first batch. There has been no sign of fermentation. I did not stir in the yeast. Is that a problem?

dry yeast or liquid yeast, what was the predicted OG? if liquid yeast, what was the manufacture date on the package?

 

[Hugh_Jass]

dry yeast or liquid yeast, what was the predicted OG? if liquid yeast, what was the manufacture date on the package?

In addition to these questions, what is the current temp of the liquid? If the solution is too cold, the yeast may remain dormant or be a bit sluggish.

Stirring the yeast isn't necessary. Given the right environment, they know what to do. No worries there.

Also, how do you know there isn't fermentation?

 

[Dhyde25]

Dry yeast. I am probably just being paranoid. I haven't checked the krausen yet, so I will do that tonight. Does it hurt the beer this early in the process if I open the bucket?

 

[Hugh_Jass]

Nah dude, wash your hands well and open it up. You want to keep everything as sanitary as possible.

I'd bet you've got active fermentation going but the bucket did not seal. This would allow the co2 to escape and the airlock to remain silent.

 

[Dhyde25]

Ok. I will check it out. Thanks for the advice.

 

[Dhyde25]

This is what under the lid looks like. This was taken almost exactly 48 hours after I added the yeast. Does that right? O do I need to do something to it?

 

[catdaddy66]

Reading the directions on the packet of Windsor Ale Yeast that I used last night for my Pale Ale, I rehydrated in 4 ozs of H2O for 15-30 minutes. Then I took a couple of tbls of cooled wort (80-85 deg) and added to the starter. After an hour or so there was some strong activity in the starter! I then pitched it in the aerated wort and sealed the primary. 20 hours later there is vigorous activity and bubbling at a rate of 7-8/5 sec!

The porter I had just bottled was less active and bubbled about 3-4/5 sec at it's peak. I doubt the rate of bubbling is an indication of anything as different yeast strains behave differently, but I am excited with the current level!

 

[Dhyde25]

This is what it looked like under the lid. The pic was taken 48 hours after I added the yeast. Does it look right? Or do I need to do something to fix it?

 

[Hugh_Jass]

The krausen ring indicates fermentation has taken place. Give it a few more DAYS then take a gravity reading.
A couple of questions :
what was the yeast pitched?
What was the ambient temp in the fermentation room?

Remember, the best way to make high quality beer is to control the fermenting temp and pitch adequate amount of healthy yeast. Any other questions, please ask. Welcome to the beer brewers club.

 

[Dhyde25]

The yeast was the danstsr windsor ale dry yeast.
the temp of te room is 67 i believe.

I just checked it again, there are now bubbles coming from the airlock. I thought that was a Krausen ring, but I just wanted to make sure. I was just being paranoid. Thanks for all of the answered questions everyone!

 

[Hugh_Jass]

67 seems a bit warm for that yeast. Remember, fermentation is exothermic, so the fermenting beer will be warmer than ambient temp. In future batches, you might consider trying to take that temp down a few degrees. Search swamp cooler for the least expensive way.

Anyway, congrats on the beer.

 

[tarikapak]

My APA (with an OG 1.056) is having trouble fermenting. I am stuck at 1.020, with a very rare (like every 10 minutes) airlock activity.

It has been 16 days in the primary.

The other day I gently stirred it, but did not help. The yeast is US-05.

Could you guys give me some suggessions on what to do?

Thanks.

 

[progmac]

My APA (with an OG 1.056) is having trouble fermenting. I am stuck at 1.020, with a very rare (like every 10 minutes) airlock activity.

It has been 16 days in the primary.

The other day I gently stirred it, but did not help. The yeast is US-05.

Could you guys give me some suggessions on what to do?

Thanks.

tarikapak -- you probably will need to accept it for what it is. that happens sometimes with liquid malt extract

 

[Hugh_Jass]

My APA (with an OG 1.056) is having trouble fermenting. I am stuck at 1.020, with a very rare (like every 10 minutes) airlock activity.

It has been 16 days in the primary.

The other day I gently stirred it, but did not help. The yeast is US-05

Could you guys give me some suggessions on what to do?

Thanks.

What's the temperature?

 

[tarikapak]

@progmac: This is actually all grain

@Hugh_Jass: Always been around 70 degrees.

This is the first time I am having this problem, and I am about to dump this. Will give it another week to see what happens.

 

[Ogri]

Could you guys give me some suggessions on what to do?

Maybe your mash temps were a bit high and you've ended up with a fuller bodied beer due to more long chain sugars being produced in the mash.

How does your hydro sample taste??

If it's good, give it a few more days, take another hydro sample, if the SG is stable bottle away. If it's too sweet maybe consider making up a hop tea with the required bittering/flavour/aroma to balance it out, then bottle.