No more bubbles!!??

[fliptender28]

Hi guys, first batch..........a clone of fat tire. First day in the fermenter, 4 bubbles per minute- second day in the fermenter, 75 bubbles per minute- third day in fermenter, 4 bubbles per minute- fourth day in fermenter, no bubbles per minute. should i be concerned???

 

[smokeyfisherman]

Nope.

 

[pabloj13]

Air lock activity is not the great determiner. Check your gravity. What was the OG? Expected FG? Are you close?

 

[likwidbliss]

Nope. Check your gravity. Bubbles are not the best measure of complete fermentation. Only a final gravity can do that.

 

[smokeyfisherman]

I am still new but all 3 of mine did the same thing. Relax, that's normal.

 

[RM-MN]

Your brew is doing what most other people's brew is doing, the yeast eats through the easy sugars quite fast and then goes on to eat the sugars that aren't so easy along with the esters and phenols it produced while eating the easy sugars. The yeast didn't quit but the next phase goes on a little slower and without the CO2 that you are expecting to see. Forget the hydrometer yet. In fact, forget about the beer being produced for at least another week before you even think of taking a hydrometer sample. Longer time in the fermenter seems to make better beer. I've started leaving mine for somewhere between 3 and 5 weeks now.

 

[bricks]

I use an ale bucket with spigot, and a 3 piece airlock. I have brewed two batches now, and have never seen bubbles in the airlock! I must not have a good enough seal on the lid or something.

I know that fermentation is taking place though. The first beer went from an SG of 1.045 to a FG of 1.014 in 11 days. The second batch is sitting in the fermenter now, airlock is not bubbling, but I can see the little yeasty clumps rising and falling in the fermenter, so I know something is going on! The SG on this one, my first all grain batch, was 1.045. It is supposed to finish up at 1.010.

Like others have said, don't rely on the bubbles as an indication. Use your hydrometer!

 

[fliptender28]

Thanks guys! I feel better now.

 

[unionrdr]

All the airlock is telling you when it slows down or stops is that initial fermentation is done,ime. Usually 2-4 days for me. I wait till the two week mark to take a hydrometer reading. Time & patience is your greatest asset as a brewer.

 

[bajarob]

My first batch too. It all seemed to happen on the 3rd day. Spilled beer all over the top of my bucket through the airlock. I had to add more sanitizer solution. Haven't seen any bubbles since. Plan to rack Wednesday.

 

[unionrdr]

Just make sure you're at FG before racking it. Not to mention,that you don't taste any off flavors. The yeast in primary help clean that up.

 

[RM-MN]

My first batch too. It all seemed to happen on the 3rd day. Spilled beer all over the top of my bucket through the airlock. I had to add more sanitizer solution. Haven't seen any bubbles since. Plan to rack Wednesday.

if you plan to rack Wednesday, make it Wednesday, January 11th or January 18th. I know you are anxious to get your beer done but the extra time in the primary will reward you with better tasting beer. BTDT.

 

[bajarob]

In general are you saying that allowing beer to ferment a week or 2 longer is better?

 

[badbrew]

In general are you saying that allowing beer to ferment a week or 2 longer is better?

Yeah that's what they are saying. For one thing, you may not be done fermenting and could bottle it and result in bottle bombs. I have two batches fermenting right now. One is a liquid yeast that has been a constant slow bubbling for 9 days now and a dry yeast that I did Saturday that is like a volcano erupting since last night. Both have been ~65 throughout fermentation and approx. the same OG give or take 0.005.

 

[bajarob]

I guess I can hang another 2 weeks if you think it best but I am getting really anxious. I used a liqiud yeast. I'm brewing a simple Hef and like I said I haven't had any bubbles since the 3rd day when it kind of bubbled over. It does smell good already. Wednesday would have been 15 days so if I go to the 11th that would be 29 days.

 

[NordeastBrewer77]

I guess I can hang another 2 weeks if you think it best but I am getting really anxious. I used a liqiud yeast. I'm brewing a simple Hef and like I said I haven't had any bubbles since the 3rd day when it kind of bubbled over. It does smell good already. Wednesday would have been 15 days so if I go to the 11th that would be 29 days.

if it's a hef, you pitched enough yeast, and kept fermentation temps under control, two weeks is long enough... hefs are s'posed to be consumed young...

.... if you didn't pitch enough yeast, or control temps, letting it sit another week or two wouldn't be a bad idea. it'll help clean up off flavors produced by stressed yeast.

 

[badbrew]

If you started it on the 19th and today is one week, then I would check SG today and taste the sample since it stopped bubbling 3 days ago (if I read this right). However, you should leave it for another week anyway to settle out the yeast and whatnot. If it is done fermenting, it would be time for secondary if that's the way you roll. Only way to tell if fermentation is complete is SG today and again in a day or 3.

 

[bajarob]

No I started it on the 13th today being day 13. The fermentation was evident on day 3 but have seen no bubbles since. I did a gravity check just now and if I read it correctly it said 18 maybe 19. I tasted it too. It's good and smells awesome. Should I still shoot for the 11th for racking?

 

[RM-MN]

Since it's a hef and has already had 13 days, I'll bactrack on that and suggest you bottle it sooner. Maybe this Wednesday would be OK but for sure it would be ready by January 4th.

 

[bajarob]

Oh forgot to mention. The temp is 62* it's been reading 60* by a thermometer I sit on top of the bucket covered in dark towels for the whole 13 days. The taste is actually kind of sweet which I like. We like the house kept cold because here in S California it's usually always hot. We only have 2 seasons here you know, summer and not summer.