Hello,
I brewed an American Pale Ale using WLP001. I pitched at 68-69 on Sunday and temp has been maintained at 67 for the last 48 hours since pitched.
24 hours there was very slight movement in the airlock. 1 bubble every 8 seconds or so. I know airlock is not an indicator of fermentation, however it IS an indication that something is happening in there.
36 hours later, no movement in airlock whatsoever.
48 hours later, no movement whatsoever.
I became curious, so I removed the airlock to check for krausen - no krausen. However, when I removed the airlock, I got a massive whiff of pure CO2 - so much that it sort of knocked me back. Is this CO2 a good sign of fermentation? Should I bump the temperature up to about 70-71 to see if this sparks anything?
My OG was 1.059 and I did NOT make a starter, mainly because the directions did not call for one.
I brewed an American Pale Ale using WLP001. I pitched at 68-69 on Sunday and temp has been maintained at 67 for the last 48 hours since pitched.
24 hours there was very slight movement in the airlock. 1 bubble every 8 seconds or so. I know airlock is not an indicator of fermentation, however it IS an indication that something is happening in there.
36 hours later, no movement in airlock whatsoever.
48 hours later, no movement whatsoever.
I became curious, so I removed the airlock to check for krausen - no krausen. However, when I removed the airlock, I got a massive whiff of pure CO2 - so much that it sort of knocked me back. Is this CO2 a good sign of fermentation? Should I bump the temperature up to about 70-71 to see if this sparks anything?
My OG was 1.059 and I did NOT make a starter, mainly because the directions did not call for one.