NO action in Primary- Zombie Dust Clone

[Wrangled13]

So I brewed a few batches this weekend, one was a Zombie Dust clone. We are now 2 days after brewing and pitching the yeast and there is NO action in the air lock...at all. Should I be worried, or am I just getting scared since every beer I have brewed in the past all have action within hours? Let me know if you need the run down of what is in it and I will go try to locate the list.

Thanks in advance!

 

[dkeller12]

What yeast? Did you make a starter (liquid yeast) or rehydrate (dry yeast). What temperature did you pitch the yeast? What is the OG of your beer?


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[Natdavis777]

Are you fermenting in a bucket? Ibly reasons ask is bc you didn't mention anything about seeing Krausen. I know whe I ferment in my bucket, I rarely see airlock activity

 

[mrgrimm101]

Knowing what kind of yeast would help. Most of my brews have been with rehydrated Safale US-05, and it is always quite aggressive and consistent. The first time I used US-04, it was done bubbling after a day or 2. Some strains are much faster or vigorous than others.

Wait a week or 2 and take a gravity sample to see if it has gone down. Don't just rely on the airlock as a sign of active fermentation.

Were it me, I would wait it out.

 

[Wrangled13]

wyeast 1968 London ESB (x2). In bucket (where I do all my primary at this point). Pitched at 67 degrees

OG was supposed to be 058-062 ended up being 052

 

[govner1]

You pitched @ 67°. That's good. Did you oxygenate? How are you controlling your fermentor temps? What are those temps?

 

[Wrangled13]

You pitched @ 67°. That's good. Did you oxygenate? How are you controlling your fermentor temps? What are those temps?

Aerated the living crap out of it (foamed all the way to the lid with super thick foam. Fermentor at room temp ranging from 67-70. Think it could be too cold? too warm? The last few IPAs I did were all done at the same temp. No issues to report there.

 

[Natdavis777]

Aerated the living crap out of it (foamed all the way to the lid with super thick foam. Fermentor at room temp ranging from 67-70. Think it could be too cold? too warm? The last few IPAs I did were all done at the same temp. No issues to report there.

With the heat given off from the fermentation, it could be considered too warm for the first part of fermentation, especially if ambient temp is at 70F. If you arent having issues, by all means keep on keeping on. But you might find you will get a better beer if you are able to ferment a little lower, around a constant 64-65F. Then slowly raise the temp up as the krausen starts to drop.

As for your initial question about not seeing activity though, I think you are fine. Like I said earlier, I rarely see airlock activity when I ferment in my bucket. Give it some time then dry hop that bad boy with some of that Citra goodness

 

[Wrangled13]

With the heat given off from the fermentation, it could be considered too warm for the first part of fermentation, especially if ambient temp is at 70F. If you arent having issues, by all means keep on keeping on. But you might find you will get a better beer if you are able to ferment a little lower, around a constant 64-65F. Then slowly raise the temp up as the krausen starts to drop.

As for your initial question about not seeing activity though, I think you are fine. Like I said earlier, I rarely see airlock activity when I ferment in my bucket. Give it some time then dry hop that bad boy with some of that Citra goodness

I'll throw it in the basement (62-66) if that will be better.

I plan on letting it roll as I don't toss anything unless I can prove it is FUBAR.

Thanks for the thoughts and input! We shall see in time.

 

[Natdavis777]

If your basement stays at that temp consistently, I would start fermentation there for 1 week then bring it upstairs for the second week so it can warm up and the yeast can clean up.

Hope it turns out well. I think I might have some Dust tonight seeing as I dont have to work tomorrow!

 

[Wrangled13]

Basement stays pretty cold unless I'm down here at night with the space heater on. May hit 68 then.

 

[dkeller12]

Sounds like you did everything right, you may need to check your gravity to see what it is to see if it is fermenting. Maybe your seal is going in you bucket and you are losing air somewhere other than the air lock. Have you taken a gravity reding to see if it fermented?


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[Wrangled13]

not yet but will do it in the morning

 

[Wrangled13]

.024!!! no seal in this bucket apparently. .002 away from being "done" so Ill take another reading Saturday and Monday or tuesday and see where I sit.

I can tell you it SMELLS AMAZING. 3.5 oz of Citra will do that, plus 3 more to dry hop it with.

Now I'm excited. Glad I just bought a bunch of Stone Drink By 12/26/14 to hold me over

 

[Wrangled13]

Think (once it's time) it would be bad to rack this to a 6.5 gal bucket (5 gal in primary right now), or is the head space going to be too much? Figured I;d ask here instead of a new thread.

 

[dkeller12]

Think (once it's time) it would be bad to rack this to a 6.5 gal bucket (5 gal in primary right now), or is the head space going to be too much? Figured I;d ask here instead of a new thread.

You should use the 6.5 gallon bucket for primary and if you really want to, use the 5 gallon bucket for secondary. Don't rack to the 6.5 gal bucket, too much headspace to use as secondary, you will increase the chances of oxidation. Secondary is slowly becoming a thing of the past, unless you are trying age a beer or it is a very high gravity beer. Secondary can do more harm than good. I have heard of more infections starting after racking to secondary, it has convinced me never to use one.


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[Wrangled13]

I typically do it for clarity. My last IPAD still came out with tons of sediment

 

[Wrangled13]

I will probably just not rack my ale that I have going. Guess it's time for another 5 gal carboy or just quit secondary

 

[jfk69]

.024!!! no seal in this bucket apparently. .002 away from being "done" so Ill take another reading Saturday and Monday or tuesday and see where I sit.

I can tell you it SMELLS AMAZING. 3.5 oz of Citra will do that, plus 3 more to dry hop it with.

Now I'm excited. Glad I just bought a bunch of Stone Drink By 12/26/14 to hold me over

On your original question, I think you've found the answer. After a few uses, most of my lids that don't have gaskets leak to some degree. I rarely see airlock activity. I just did this beer a month and a half or so ago. Drinking them now. Fantastic recipe. My wife, who's NOT an IPA fan, smelled it and thought I was giving her an IPA. After tasting it, she thought it was excellent. None of the bitterness of an IPA. The hops really come through on that recipe, but no bitterness at all. Truly an APA. Great beer for those of us that are hopheads!

 

[Wrangled13]

Been at 020 for 3 days and called it done. Transferred to secondary and will dry hope in a few days for 4-6 days depending.
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[dkeller12]

Looks good! Cheers.