How much airlock activity is the norm

[Brewno]

After reading numerous posts as well as articles and info I've come across phrases like, "the airlock was bubbling like crazy" or "there was plenty of activity in the airlock" or "I still have a lot of bubbling going on in the airlock."

While my first batch (this week) was fermenting I stuck my ear against the fermenting bucket. It sounded like a river running over rocks, a lot of churning. But looking at my airlock it was only bubbling once every 2-4 seconds. Just one bubble that bobbed the little bob inside up and then down again once every 3 seconds on average. When it all finally stopped and I peeked inside it had a head of gunk on top and the remnants of activity splashed about the sides cascading (stuck actually) to the upper portion of the bucket, like the stuff had been trying to escape by climbing the walls.

But I didn't have much to see in the airlock



Tommy

 

[Sephro]

once every 2-4 seconds is pretty active! I assume you mean a 3-piece airlock correct?

 

[kornkob]

What you describe sounds pretty normal to me.

Relax, worry less-- you' remaking beer!

 

[Brewno]

once every 2-4 seconds is pretty active! I assume you mean a 3-piece airlock correct?

Well, from what I have been reading I thought it would be bubbling actively like a small boil or a peculator. Not the "blip' every few seconds

Three piece? More like 2 unless you count the cap.
It's the airlock itself, just a clear plastic cylinder with a stem to insert through the grommet into the bucket cover. A smaller cylinder type cap that goes inside over a sort of tube affixed to the inside of the airlock (which is an extension of the stem going through the lid). This inner cap is the bob that bobs up and down when air is released (bubble).


Tommy

 

[Mikey]

Obsessive and compulsive staring at an airlock will make you go blind just like that other activity our mothers told us not to do.

Don't worry about bubbling rate, it's just one tiny piece of information amongst others that tells you the relative state of your fermentation.

 

[Spyk'd]

The 'river' activity that you heard is the result of a million little tiny bubbles on the surface of the beer as the yeast is feasting. Those of us with glass fermenters can actually see these tiny bubble. It takes alot of tiny bubbles to make one good bubble in the airlock. Also, a bubble every 2-3 seconds is alot of activity.


One thing you didn't mention about your three piece air lock (yes, what you described is a three piece) is water! I really hope you added water to it, but if you didn't I can guarantee more activity once it's in there!


Relax, you're doing great!

 

[kornkob]

Three piece? More like 2 unless you count the cap.

Yes-- count the cap-- because it doesn't really work properly without it.

You have to remember that fermentation can be very erratic, taken as a whole. You might get slow and steady through the whole cycle. Or you might get a gradual ramp up to a huge creshendo followed by a gradual trickling off. Or you might get a total 'stalled ferment' followed by a violent and rapid ferment followed by another apparent stall.

Worry less about the rate of bubbles. That it bubbles and that the krausen rises and falls, these things indicate that fermentation is happening. Fermentation happening is good, whatever it's characteristics.

 

[clayof2day]

Sometimes in the most active part of fermentation I get a little more than that. You may have a slight leak in the lid, posssibly not a perfect seal. Either way, everyone else is right, you are making beer!!

 

[Brewno]

One thing you didn't mention about your three piece air lock (yes, what you described is a three piece) is water! I really hope you added water to it, but if you didn't I can guarantee more activity once it's in there!

Yes, I added water

Thanks

So far so good!

Everytime someone says " you're making beer" I feel like this...

Tommy

 

[Sephro]

just an FYI
These are the 2 type of air locks
this one is often called a bubbler it will bubble more but in my opinion it's the worse of the 2 just for cleaning reasons. I've never used one never prolly will..

Then this is what's called a 3 piece air lock. (what you have it sounds like)

If your wort is warm when you put the airlock on you should put something like vodka in there incase it does suck some back in... Most of the time normal tap water is just fine.

The stuff you are seeing around the bucket are the hops. They dry up there... You will see more at the bottom. Don't worry they clean right off with some water and a sponge.

Are you going to be racking into a secondary?

 

[Brewno]

just an FYI
These are the 2 type of air locks
this one is often called a bubbler it will bubble more but in my opinion it's the worse of the 2 just for cleaning reasons. I've never used one never prolly will..

Then this is what's called a 3 piece air lock. (what you have it sounds like)

If your wort is warm when you put the airlock on you should put something like vodka in there incase it does suck some back in... Most of the time normal tap water is just fine.

The stuff you are seeing around the bucket are the hops. They dry up there... You will see more at the bottom. Don't worry they clean right off with some water and a sponge.

Are you going to be racking into a secondary?

The bottom one is my airlock, so I have a three piece.
Actually, in my usual fashion when learning something new, I research it then give it a dry run. I am considering this my maiden voyage and will bottle it after a week of fermentation, no secondary. I will then progress from there.
I'm sure there will be those that will say I should rack it into a secondary, but there are a couple of factors at play here. One, I want to drink my damn beer!!!
And two, I may as well get this first batch done as quickly as I can so I can move on to better things. How will I know they are better? Because I will have something to compare it to...my first batch, the very basic one.
Next, better ingredients, secondary etc.

Enjoy the journey, learn as you go.

Thanks, I've received very helpful information here this week.


Tommy

 

[kornkob]

While your enthusiasm is normal, I really do strongly suggest that you eitehr move to a 2ndary or leave it in primary for at least 2 weeks after fermentation has ceased. And when you bottle, give it 3 weeks-- 4 if you can stand it.

Trust me, the difference between 'green' beer that was rushed through the process and beer allowed to fully mature is astounding.

 

[edost]

While your enthusiasm is normal, I really do strongly suggest that you eitehr move to a 2ndary or leave it in primary for at least 2 weeks after fermentation has ceased. And when you bottle, give it 3 weeks-- 4 if you can stand it.

Trust me, the difference between 'green' beer that was rushed through the process and beer allowed to fully mature is astounding.

I second that. I know it's extremely tough to wait but give it at least 2 weeks in the primary and absolutely as long as possible in the bottle.

Another suggestion I've heard is to drink 1 bottle after letting it sit one week to experience the taste difference for yourself:

1 week in bottle - drink 1
2 weeks in bottle - drink 1
3 weeks in bottle - drink 1
4 weeks in bottle - should be good for consumption, but will still get better with age

 

[Sephro]

You could do what I did to stand the waiting for my very first batch... Move it to a secondary and start another batch!

 

[Beer Snob]

While your enthusiasm is normal, I really do strongly suggest that you eitehr move to a 2ndary or leave it in primary for at least 2 weeks after fermentation has ceased. And when you bottle, give it 3 weeks-- 4 if you can stand it.

Trust me, the difference between 'green' beer that was rushed through the process and beer allowed to fully mature is astounding.

I completely agree with Kornkob that time is on your side. However, you might want to break open a bottle once a week in these earlier weeks just to see what it taste like and how age is helping. Right now everyone is telling you that age will do wonders. If you never taste your beer in earlier green stages you will never convice yourself that this is in fact true. With that I hope that even though you will go through the beer that you might start other batches so that a few bottles of this beer might still be around after several months. Like I said, there is really only one way to convince yourself that waiting a bit is worth it and you just might say... wow this is incredible, the next batch I'm going to make sure more gets a bit more age....

 

[david_42]

For high level of airlock activity, look left.

 

[Spyk'd]

I second that. I know it's extremely tough to wait but give it at least 2 weeks in the primary and absolutely as long as possible in the bottle.

Another suggestion I've heard is to drink 1 bottle after letting it sit one week to experience the taste difference for yourself:

1 week in bottle - drink 1
2 weeks in bottle - drink 1
3 weeks in bottle - drink 1
4 weeks in bottle - should be good for consumption, but will still get better with age

I see your 1 per week and raise you to one per day!!! I posted this a couple days ago and is what I suggest for new brewers:

***Note: Here's a good exercise for the new brewer to try on the first few batches. It will make you appreciate the process of letting beer coindition fully and not drink beer before it's time.

Simply bottle your beer and let it condition for a week. Then take seven bottles and refrigerate them overnight. For the next week, remove and drink one bottle (and one bottle only!) each day. With this exercise, you'll be able to see the difference each day makes in the fridge and how much better the beer gets as time goes on. I'm not saying it will cure you of drinking green beer, but it will give you an intimate understanding of the conditioning process and possibly make you think twice about cracking open those fresh new bottle!

:cross:

 

[drunko]

Airlock in action

 

[Brewno]

Man, you guys are killing me

Now I need to question this longer wait time to insure I know all I have to know and then make an informed decision. First question, or note, is that Papazian, in his instructions for the brew I made, says that once activity has stopped there is nothing that will happen to the beer after that other than possibly more clarity. He says that this recipe (or ales) won't benefit from longer fermentation and that it's at its "best" when the hydrometer reading has indicated so, after activity has stopped. Now you guys all seem to know what you're doing and I trust your judgment and experience.

Through reading posts here in these forum, I suspect that if I bottled this weekend I'd have beer. It's possible that it may not be the best it "could be" but I think it would probably be fine. Being that it's my first beer what would I compare it to? The beer may be better if I wait but how can I honestly say I'm glad I waited? I wouldn't know what the sooner beer tasted like.

Anyway, I wish there was a way that I could let it sit longer in the primary, or secondary "and" bottle just one bottle, letting it sit for 2 weeks, and then tasting that "one " bottle, while the rest of the batch continues to sit.
Ok, about the secondary. I don't have a carboy and I imagine you can't secondary in the bottling bucket without having to rack it again into another bottling bucket later. So I may be stuck with a longer primary.
Suggestions?

Please let me have all your opinions on letting it sit longer as opposed to Charlie Papazian. Also any suggestions as far as noting the difference between longer and shorter wait times. I need to taste both, I'm just that type of researcher..."I have to know". When I tell some newbe in the future how much better his beer will be by letting it wait, I want to be able to answer him truthfully and from experience when he asks "how do you know?"

Thanks

Tommy

 

[Beer Snob]

Well, first understand that these are guildlines. What works for one does not mean it will work for another. But I don't believe you have read anything that goes against what Charlie Papazian has said. Generally when you rack to the secondary it's done... as far as converting to alcohol.... might get a point or something.... but it really should be done outside of unusual cercumstances like adding fruit. So what is going on... well it is clearing up. Mellowing. All the sharp taste or bitter tastes or off tastes could just be that it needs to mellow. Leaving it in the secondary for some time will do that. Some people dont even use a secondary, mind you I'm not suggesting that... I think a secondary gives better beer. But really as far as safety goes, you can bottle as soon as you know your not going to get fermentation. Here is what you dont want to have happen... you dont want to bottle when you are stilll fermenting. Bottle bombs results with this. You add sugar for carbonation, next thing you know things are exploding on you.

So... how many days has it been in the secondary? Is it clear....... do you know fermentation has stoped.... then bottle. It's not going to kill anything. You will certainly have GREAT beer. The good thing is that while your drinking this you can brew another one and your probably be able to let it sit longer cause your drinking the first batch

 

[the_bird]

For high level of airlock activity, look left.

That's the airlock? I thought that was a dildo.

 

[Spyk'd]

Airlock in action

Uhm, the cap to your airlock appears to be 'ajar'.

 

[Sephro]

Airlock in action

You need to put more water in there... They put the fill line for a reason

 

[Sephro]

For high level of airlock activity, look left.

Everytime I've seen your avatar I've chuckled

 

[Brewno]

Thanks for all the great info. I'll be letting my brew sit an extra week in the primary. That will be 14 days total and 12 since activity stopped in the airlock.

I'll be purchasing a carboy for secondary soon also (next batch).


Tommy

 

[ahoym8e]

I have to drink mine green as heck to make enough empty bottles for the next batch. I've bought more secondary vessels, but I still run out of bottles (and I have at least 150 grolsh bottles....).

 

[Spyk'd]

Or, just buy a couple kegs...


That might not solve ALL of your problems, it may solve a couple...

 

[ThirdCity]

Should I be concerned when the airlock has quit bubbling after approximately 48 hours? I've, of course, read that absence of airlock activity doesn't indicate that fermentation has stopped. I'd say it bubbles maybe once a minute at the moment. Clearly I'm a newbie...brewing the Big Ben Pale Ale from Midwest. 1.034 SG reading.

Thanks, as always, in advance for any insight!