Hello From Houston

[Makushr1]

Good afternoon from Houston. Just bought my first beer making kit from DeFalco's (double stage), and it's currently fermenting in the first stage.

I've yet to see the air lock bubble, which concerns me. Tomorrow I move it from the first stage to the second so I'll find out after I take the sg if the yeast activated. Wish me luck.

 

[Gridlocked]

Welcome Makushr1!
Have you checked the carboy or pail for leaks? maybe spray some sanitizer on/near that airlock connection and press in to force C02 out and look for bubbles. What temp is it at?

 

[Makushr1]

Welcome Makushr1!
Have you checked the carboy or pail for leaks? maybe spray some sanitizer on/near that airlock connection and press in to force C02 out and look for bubbles. What temp is it at?

I have not checked the pail for leaks, but I will once I get done with this batch, I will for sure. If I press on the lid, the pressure does escape through the air lock, but there still could be a small opening that lets out gas very slowly that I cant see.

Temp is in the upper 70s.

I'll take the sg tomorrow and will know more then.

 

[duboman]

Good afternoon from Houston. Just bought my first beer making kit from DeFalco's (double stage), and it's currently fermenting in the first stage.

I've yet to see the air lock bubble, which concerns me. Tomorrow I move it from the first stage to the second so I'll find out after I take the sg if the yeast activated. Wish me luck.

When did you brew the beer, at what temperature did you pitch the yeast? What yeast did you use? Did you aerate the wort? Fermentation can take up to 36 hours to start depending on all these questions.

In addition, your OG/SG should have been taken prior to pitching the wort and if you have not seen any activity you could either have a leak in the seal or it has not started active fermentation yet. Either way YOU DO NOT RACK THE BEER OFF THE YEAST UNTIL FINAL GRAVITY HAS BEEN REACHED AND CONFIRMED or you risk stuck, stalled, or no fermentation at all.

Edit, just saw your other post: If you press on the lid and gas comes through it is fermenting and you need to leave it alone, it's obviously just getting started. If the beer is fermenting in the upper 70's and you are brewing a typical ale you definitely want to get the temps down into the mid 60's or off flavors will become a problem-search swamp cooler for a cheap and easy temperature control.