I started this batch saturday night, it bubbled like hell late that night and on into sunday... but late sunday evening the bubbling seemed to stop and I took a peak inside (my primary is a bag system sitting in a decorative barrel so I did not have to open it) and there is no foam. What is going on here?
No bubbles in airlock... No foam on top
- Thread starter BenVanned
- Start date
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Take a gravity reading.....
acuenca
Well-Known Member
Probably fermentation and krausen regression. I'd just leave it alone but if you're really worried you could get out your hydrometer...Did you take a reading? Only way to know if you've had fermentation...
msppilot
Well-Known Member
What is the temperature around your primary. It's possible that it is too low. It should be around 68 degrees.
in situations where people don't have hydrometers, the nearest i've been able to discern, the best solution is to get a hydrometer!
cheapest one i could find in 30 seconds (provided you don't have a LHBS) http://www.amazon.com/dp/B0022AZU7E/?tag=skimlinks_replacement-20 . get one and love it! far less guessing and a good peace of mind
cheapest one i could find in 30 seconds (provided you don't have a LHBS) http://www.amazon.com/dp/B0022AZU7E/?tag=skimlinks_replacement-20 . get one and love it! far less guessing and a good peace of mind
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fermentation it's probably done.
if the og was not too high, the ferm. temp. high and the yeast strain known as fermenting fast then the fermentation can finish in 24 or so hours, but...
as has already been said so many times, when in doubt, take gravity readings
if the og was not too high, the ferm. temp. high and the yeast strain known as fermenting fast then the fermentation can finish in 24 or so hours, but...
as has already been said so many times, when in doubt, take gravity readings
most of the time,initial fermentation is over,& it'll slow down till it ferments down to FG. On rare occasions,some yeasts can ferment out completely in a couple days. But I've never had one go that fast. Get a hydrometer,it'll be better than guessing. And airlocks aren't a good way to know when a beer is done.
likwidbliss
Well-Known Member
Get a hydrometer ... problem solved.
cooper
Well-Known Member
You could also take a sanitized rod or spoon and gently rouse the yeast again to make sure it's still in suspension but this usually isn't a problem unless you're fermenting too cold.
Brewham
Well-Known Member
Two weeks minimum in the primary and then two weeks in secondary (or 4 weeks in primary if you prefer). That's come to be my formula. Yeast needs that long to complete the job and clean up. If you get a high gravity reading after two weeks, gently stir the wort from bottom to top and move to a slightly warmer place. That will usually wake the yeast up and get it going again.
Yup,keep it sealed & wait another week.
william_shakes_beer
Well-Known Member
Did you check the wort temp to see that its within the range for your yeast?
Hang Glider
Beer Drinker
What was your ferment temp ?????
anything above 70, it probably is done, but not optimal.
anything above 70, it probably is done, but not optimal.
OP
OP
BenVanned
Well-Known Member
ambient temperature. No lower than 65 no higher than 75... Im ordering myself a hydrometer right now and Ill take some gravity readings... if its stable ill let it finish out the week then ill bottle it..
Hang Glider
Beer Drinker
Just saying, but ambient 75 can easily reach 80, even 85 inside your fermenter. Personal experience and that of others...
something to think about
something to think about
subliminalurge
Well-Known Member
So is this a batch of pruno for cell block C?
(Sorry, couldn't resist)
In all honesty I'd like to hear more about how you have this set up. Not sure I've ran across anyone who ferments in bags (outside of correctional systems. LOL), but I could see how it might open up some possibilities.
It sounds like the wine making kit pop got as a gift when I was a teen. One gallon heavy clear bag with provision for an airlock. Went inside a cardboard barrel shaped thing.
tardisode
Active Member
You can always make sangria in the toilet, 'course its shank or be shanked.
OP
OP
BenVanned
Well-Known Member
So is this a batch of pruno for cell block C?
(Sorry, couldn't resist)
In all honesty I'd like to hear more about how you have this set up. Not sure I've ran across anyone who ferments in bags (outside of correctional systems. LOL), but I could see how it might open up some possibilities.
Back several years ago a company called Keg and Corkscrew made these beer kits... One was gifted to me recently. It is a 5.5 gallon primary with these bags that fit into a barrel (resin molded to look like a barrel) you place the bag into the barrel, there is a port for a tap which comes out of a smaller hole in the bottom side... you place the top on the barrel and the top opening locks into place and you then insert your airlock. There are pics in my other threads.. Really though, if i had thought it through I would have used this setup for bottling only and bought another primary. If I can get it clean enough I still may. Ive got a bad feeling about this batch... but it is my first.
subliminalurge
Well-Known Member
So this isn't somehtint that you do on a regular basis, and you don't know what the procedure is from here on out to clean, then sanitize the bag...
I'm suddenly much less interested in the "bag method".
And since this was a "gimmick" kit, I would encourage you to not be put off by the end product. Get yourself a couple of plastic buckets, and a "real" recipe kit, and I bet you dollars to doughnuts that you'll be amazed with the results.
I'm suddenly much less interested in the "bag method".
And since this was a "gimmick" kit, I would encourage you to not be put off by the end product. Get yourself a couple of plastic buckets, and a "real" recipe kit, and I bet you dollars to doughnuts that you'll be amazed with the results.
OP
OP
BenVanned
Well-Known Member
No I am new to homebrewing. I am only using the hardware. I ordered my ingredients from northernbrewer. No sort of ingredients were with it. This kit was made in 89' there was a bag of hop pellets and a pack of unknown yeast i may experiment with one day. I looked into continuing this bag system of brewing and it doesn't look like it is going to happen however I am going to experiment with using this thing for bottling since all i have to do is screw the spigot on it, it has some tubing, a head, and a wand. I do understand this was more than less a novelty kit. But it was sort of an in between of a decent setup and mr. beer. I have ordered me a new fermentor though. Should be here in a few days. Ill take pics on bottling day and document my efforts to clean this thing and make use of an outdated novelty kit hardware. Along with a report of how this batch turned out.
Uuuh,I think you're reading it wrong. A beer with an OG of 1.110 would be in barley wine territory. Likely it's 1.010,which is good for an average gravity brew.
He was wondering if it would be watery,so that tells me he read it wrong.
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