my seconday fermanter is not starting

[mxman06]

i just racked my amarican light loger, and it is not bubling though the air lock. be for i transferd it was on day 8 in the primary on 1 buble every min.

 

[JLem]

Sounds fine. I would expect after 8 days that most of the fermentation is complete anyways. You may see some more bubbling if you give it more time, but I would not worry if you do not. Airlock inactivity however is not a sure sign that the beer is done. Check the gravity with a hydrometer.

 

[ShortSnoutBrewing]

Forget you ever heard the term "secondary fermentation". It's a misnomer. Secondary's are used as clearing vessels and unless you had fruit or other sugars at that time you won't be getting much more fermentation. 8 days is a little quick to be moving to secondary. Not giving the yeast a chance to clean up after themselves. Did you do a diacetyl rest or plan for one?

 

[mxman06]

Forget you ever heard the term "secondary fermentation". It's a misnomer. Secondary's are used as clearing vessels and unless you had fruit or other sugars at that time you won't be getting much more fermentation. 8 days is a little quick to be moving to secondary. Not giving the yeast a chance to clean up after themselves. Did you do a diacetyl rest or plan for one?

i am not to shere what a diacetyl rest is (i am new to home brewing).

 

[mxman06]

o yea it shere did tast good, i tride some from the test tobe for the hydromiter

 

[JetSmooth]

o yea it shere did tast good, i tride some from the test tobe for the hydromiter

English. Do you speak it? kidd'n.

Take your time and don't rush things. I agree that 8 days is a little fast. What were your gravity measurements before and after?

 

[ShortSnoutBrewing]

Diacetyl is a byproduct of fermentation. It creates a slippery/slick mouth feel and often a flavor of butter (think buttered popcorn) or butterscotch. It's an undesirable trait in lagers. So you ferment at about 50º (give or take a few degrees). When the beer is about 75% complete to your expected FG you raise the temps to the mid to upper 60's to allow the yeast to clean up after themselves, this includes cleaning up the Diacetyl. Lagers are a bit more involved then ales. I commend you for brewing a lager as one of your first. It took me 10 years to take my first stab at it.

 

[mxman06]

Lol yea I no I suck at spelling (dislexic) I can't I didn't check befor. The damn thing didn't come in the mail tell 3 days ago. It was at 5%

As for the temps I formented at 58 it's the coldest I could get my basment. Now it is at 65

 

[mxman06]

i just checked it after work and this is what it loks like

i think the wight spots i am seeing are just yeast. i hope it is not infected

 

[android]

yeah, that's just yeast, no worries.

 

[mxman06]

kool, i also made the mistake of siphening by mouth without vodka. many bc i cant stand the tast. (after tasting it on the way up i cant stumich it) i now have a auto siphen on the way.