sanfordrjones
New Member
I brewed a beer on Sunday and had about 8 gallons of wort. The pump on my chiller died when the wort was at 90 degrees, so I transferred it to 5-gallon glass carboys (5 gallons in one, 3 in the other), capped them and put them in a water bath, and waited a couple of hours until the temp was about 68 degrees. I then pitched US-05. It is now Wednesday. I have krausen in both carboys, but there has not been any airlock activity in either.
I usually have vigorous airlock activity at this point if fermentation hasn't already started to die down. There are a few things that are different with this batch than usual, so I'm not sure of the culprit.
1. I usually double pitch. This time, I pitched about 1 1/4 packs in the full carboy and about 3/4 of a pack in the half full carboy.
2. I'm in the South, so I usually ferment at the upper end of US-05's temp. range, but I'm fermenting at 61 this time.
3. Not pitching right after transferring from the brew kettle.
Since I have a nice krausen in both carboys, I'm assuming adequate fermentation is happening, but I just want to make sure. Mostly, though, I'm curious as to which of the above variables, if any, might be keeping the airlock from bubbling.
Also, this is the first time I've ever put the extra wort in a 5-gallon carboy. I usually ferment any extra wort in 1-gallon jugs or a 3-gallon carboy so they are full, but all of my smaller fermentation vessels are in use right now. Will all the extra empty space in the carboy have any effect on the finished product?
I usually have vigorous airlock activity at this point if fermentation hasn't already started to die down. There are a few things that are different with this batch than usual, so I'm not sure of the culprit.
1. I usually double pitch. This time, I pitched about 1 1/4 packs in the full carboy and about 3/4 of a pack in the half full carboy.
2. I'm in the South, so I usually ferment at the upper end of US-05's temp. range, but I'm fermenting at 61 this time.
3. Not pitching right after transferring from the brew kettle.
Since I have a nice krausen in both carboys, I'm assuming adequate fermentation is happening, but I just want to make sure. Mostly, though, I'm curious as to which of the above variables, if any, might be keeping the airlock from bubbling.
Also, this is the first time I've ever put the extra wort in a 5-gallon carboy. I usually ferment any extra wort in 1-gallon jugs or a 3-gallon carboy so they are full, but all of my smaller fermentation vessels are in use right now. Will all the extra empty space in the carboy have any effect on the finished product?