Shoegaze99
Well-Known Member
Brewed a porter last night using maple sap instead of water. Kind of figured it would have an aggressive ferment, especially since less than 10 hours later it already sounded like it was boiling inside. Told the Mrs. when I left for work this morning to watch out for the airlock filling with gunk.
Sure enough, it did. No sweat, I keep a cooler of sanitizer solution on hand. She called, and I walked her through changing it and replacing it. That was about five hours ago.
She just called to say the airlock hasn't bubbled since.
Damnit. I'm sure it's fine, it's a RDWHAHB thing to be sure, airlock doesn't necessarily mean anything, it's just frustrating sitting here when I could be home checking on the batch instead of wondering if I had a one-in-a-million stall less than 16 hours after pitching.
Sure enough, it did. No sweat, I keep a cooler of sanitizer solution on hand. She called, and I walked her through changing it and replacing it. That was about five hours ago.
She just called to say the airlock hasn't bubbled since.
Damnit. I'm sure it's fine, it's a RDWHAHB thing to be sure, airlock doesn't necessarily mean anything, it's just frustrating sitting here when I could be home checking on the batch instead of wondering if I had a one-in-a-million stall less than 16 hours after pitching.