my fermentation has stopped

[mscecil78]

Hi,

I am a novice. In fact this question regards my first attempt at home brewing.

About 5 days ago, I decided to try my hand at the craft, after doing a fair amount of reading and mental preparation. I fairly closely followed a standard recipe for an english pale ale. Everything went as planned, and 1-2 days later, I was getting a bubble in my airlock every 2 seconds or so. So everything looked good.

I went away for the holiday weekend, and when I returned I noticed that my airlock is not bubbling anymore (I gave it a good 30+ second stare without seeing a bubble), which I assume means that fermentation has stopped or I have a leak somewhere. My airlock and lid seem sealed, and my impression was that fermentation wouldn't stop until 2 weeks or so. I should add that my basement is at a good temperature; just under 70 degrees.

I had not anticipated a problem at this stage. Any ideas or suggestions? And is my batch a loss? Thank you for your help.

 

[Cheeto]

THE AIRLOCK IS NOT A VALID INDICATOR OF ACTIVE FERMENTATION!!!!!!

Now that that has been said, the only true indicator if fermentation is your Hydrometer.

although it is not uncommon for lower gravity brews to complete the bulk of their fermentation within the first 5-7 days. I am willing to bet that if you were to take a hydrometer reading right now you would be about 1.020-1.015. Give it another week and than work on your next step !


Congrats on your first brew! and welcome to the obsession !!!

 

[Nurmey]

Welcome to HBT!

It sounds like everything is going just as it should. Your main fermentation is probably over, now the yeast is busy cleaning up its waste (off flavors) and your beer will start clearing. Congratulations, you made beer!

 

[ToddO]

Most of my fermentations stop bubbling after a few days after starting. The main ferment usually only takes that long or so. You probably just missed all of the action. Your yeast is still doing it's thing so dont worry. Just leave it for a couple weeks and then check your gravity.

 

[CaptKiRkLeS]

Same thing happened!! Temps are steady at 70 deg. and there was steady bubbling after 5 hours 48 hours later next to nothing...and now nothing!!!

Just stick it out and RDWHAHB? This newbie stuff is stressful!

 

[mscecil78]

Thank you everyone for your replies. I guess fermentation is a more complicated process than I had thought. After posting I saw some similar threads, so at least I know I'm not the only one that panicked a bit.

This is a great community forum with lots of good info. I'm glad I found it!

 

[nspaldi0]

Welcome to HBT! Like you I'm new to this hobby, and this forum has been a huge help. Just my two cents, my first beer I bottled after two weeks, and it wasn't great. It's been in the bottles now a good two months and is starting to taste great. I now leave mine in the primary at least three weeks. My last bottled batch was by far the best tasting, and I left it for four weeks in primary.

Good luck!

Nick

 

[Justibone]

Same thing happened!! Temps are steady at 70 deg. and there was steady bubbling after 5 hours 48 hours later next to nothing...and now nothing!!!

Just stick it out and RDWHAHB? This newbie stuff is stressful!

Been there, done that. Seriously, RDW & HAHB!

Hydrometer is your friend, asking him before you ask the forum can save some embarassment.

The only time to pitch a batch (at this stage, anyways) is if you see actual mold or something actually growing in your fermentor. Make sure it's mold and not just funny-shaped bubbles, and then pitch the fermentor along with the brew.

I remember how nervous I was with my first batch, but remember, "It wants to be beer!"

 

[CaptKiRkLeS]

So no bubbling isn't necessarily a bad thing?
Also, a bit off topic (sorry OP), I am fermenting in a Ale Pale, is there a way to get the lid off (to draw samples) without the liquid in the airlock (vodka) getting in?

 

[Justibone]

So no bubbling isn't necessarily a bad thing?

Correct.

Also, a bit off topic (sorry OP), I am fermenting in a Ale Pale, is there a way to get the lid off (to draw samples) without the liquid in the airlock (vodka) getting in?

My airlock is removable from the lid. I take it off and set it to the side before prying off the lid. Are you leaving it attached? Are you setting it on its side so the vodka drains out? Don't do it that way.

 

[imreallycrazy]

I have a similar situation as the OP, I bought a Vienna Lager kit, then realized after I got it open that I didn't have the equipment for the Lagering process. Thankfully after rereading the instructions that came with the kit, and some searching I found that i could just cook it up and ferment it in room temperature (64-72 degrees) and have an ale. I put my batch in the primary fermenter and moved it to my basement,(hottest part of the day today its right at 72 degrees) where it has been for the last seven days. Now the instructions say to allow for extra time for the lager yeast to ferment down to the FG. And if possible, to rack off to a secondary fermenter for two weeks before bottling.

My question:
If the bubbling has stopped, do I wait for FG to move to secondary? and when I do move it, is there any particular way to know when its ready for bottling?

Thank youy for you time!

Ben

 

[Yooper]

I have a similar situation as the OP, I bought a Vienna Lager kit, then realized after I got it open that I didn't have the equipment for the Lagering process. Thankfully after rereading the instructions that came with the kit, and some searching I found that i could just cook it up and ferment it in room temperature (64-72 degrees) and have an ale. I put my batch in the primary fermenter and moved it to my basement,(hottest part of the day today its right at 72 degrees) where it has been for the last seven days. Now the instructions say to allow for extra time for the lager yeast to ferment down to the FG. And if possible, to rack off to a secondary fermenter for two weeks before bottling.

My question:
If the bubbling has stopped, do I wait for FG to move to secondary? and when I do move it, is there any particular way to know when its ready for bottling?

Thank youy for you time!

Ben

Yes, wait for the FG before racking the beer. I don't use a secondary (clearing vessel) for most ales, but you can if you want. Once the FG is stable over at least three days (no longer changing), then you can bottle the beer whenever you'd like. I like to wait a couple of weeks so that most of the floaties have dropped to the bottom and the beer is fairly clear.

 

[Justibone]

My question:
If the bubbling has stopped, do I wait for FG to move to secondary? and when I do move it, is there any particular way to know when its ready for bottling?

Thank youy for you time!

Ben

We say this a lot here, but... bubbling is not a good indicator of when it is done or not. Use a hydrometer to avoid mistakes.

 

[Homercidal]

I rarely bottle a beer right away even after FG is reached. I normally let it sit in the primary for 3 weeks no matter what, then check again with hydro to make sure it's done. This gives the yeast time to do some more stuff after they eat all the sugars, and for more of the particulates to settle out.

Then most beers chill in the fridge for a while to crash cool. This helps settle it even more and makes the finished beer that much clearer.

Of course some beers aren't going to clear up, and some beers are ready to drink early. Some beers go for 3 weeks, then into secondary for a month or two. Just depends. Most Ales will primary for 3 weeks though.