nothing happening in one?

[Gazza1234]

I put down 2 brews of Australian pale ale yesterday arvo and during night I heard a lot of "blooping" but in morning discover only one was active. Carefully looked in dead one and it looked a curdly on top so stirred it and put lid back on. Still no change after 2 hours

 

[tgolanos]

What kind of beer recipe did you use? All-grain, extract or one of those Cooper's kits? It's possible the yeast you used was bad to start with (especially if it was from a Cooper's kit, who knows how it's been treated along the way...)- However, the curdle you saw was most likely kräusen- a sign of active fermentation.

When you stirred, did you sanitize the spoon? If not, you're risking infection. 2 hours is not enough time to see any real change in your beer. The yeast need time to readjust to their environment and continue fermenting. Leave it alone for at least 2 weeks and take a hydrometer reading before bottling anything. If you get 2 readings that are the same 2 days apart, you're good to bottle.

You'll read this a lot here and it's good advice to heed - airlocks are not a good indicater of fermentation. They only serve to expel CO2 and prevent nasties from getting into your beer.

 

[Jtk78]

I put down 2 brews of Australian pale ale yesterday arvo and during night I heard a lot of "blooping" but in morning discover only one was active. Carefully looked in dead one and it looked a curdly on top so stirred it and put lid back on. Still no change after 2 hours

In addition to what was mentioned above regarding airlocks, what type of carboy are you using. Buckets are notorious for not sealing all the way and allowing the CO2 to escape unseen rather than through the airlock.

It seems it's been about 2 days now based on your original post time. I would take a hydrometer reading over the weekend and make sure it's fermenting. I'd be willing to bet all is fine.

 

[Gazza1234]

What kind of beer recipe did you use? All-grain, extract or one of those Cooper's kits? It's possible the yeast you used was bad to start with (especially if it was from a Cooper's kit, who knows how it's been treated along the way...)- However, the curdle you saw was most likely kräusen- a sign of active fermentation.

When you stirred, did you sanitize the spoon? If not, you're risking infection. 2 hours is not enough time to see any real change in your beer. The yeast need time to readjust to their environment and continue fermenting. Leave it alone for at least 2 weeks and take a hydrometer reading before bottling anything. If you get 2 readings that are the same 2 days apart, you're good to bottle.

You'll read this a lot here and it's good advice to heed - airlocks are not a good indicater of fermentation. They only serve to expel CO2 and prevent nasties from getting into your beer.

What kind of beer recipe did you use? All-grain, extract or one of those Cooper's kits? It's possible the yeast you used was bad to start with (especially if it was from a Cooper's kit, who knows how it's been treated along the way...)- However, the curdle you saw was most likely kräusen- a sign of active fermentation.

When you stirred, did you sanitize the spoon? If not, you're risking infection. 2 hours is not enough time to see any real change in your beer. The yeast need time to readjust to their environment and continue fermenting. Leave it alone for at least 2 weeks and take a hydrometer reading before bottling anything. If you get 2 readings that are the same 2 days apart, you're good to bottle.

You'll read this a lot here and it's good advice to heed - airlocks are not a good indicater of fermentation. They only serve to expel CO2 and prevent nasties from getting into your beer.

In addition to what was mentioned above regarding airlocks, what type of carboy are you using. Buckets are notorious for not sealing all the way and allowing the CO2 to escape unseen rather than through the airlock.

It seems it's been about 2 days now based on your original post time. I would take a hydrometer reading over the weekend and make sure it's fermenting. I'd be willing to bet all is fine.

I have discovered that it was leaking around the lid and only hope nasties didn't get in while lid was off.

 

[Gazza1234]

What kind of beer recipe did you use? All-grain, extract or one of those Cooper's kits? It's possible the yeast you used was bad to start with (especially if it was from a Cooper's kit, who knows how it's been treated along the way...)- However, the curdle you saw was most likely kräusen- a sign of active fermentation.

When you stirred, did you sanitize the spoon? If not, you're risking infection. 2 hours is not enough time to see any real change in your beer. The yeast need time to readjust to their environment and continue fermenting. Leave it alone for at least 2 weeks and take a hydrometer reading before bottling anything. If you get 2 readings that are the same 2 days apart, you're good to bottle.

You'll read this a lot here and it's good advice to heed - airlocks are not a good indicater of fermentation. They only serve to expel CO2 and prevent nasties from getting into your beer.

I will remember all you said tgolanos . It was Coopers and I didn't think to sanitise spoon. It's working away now . It was leaking through lid.

 

[TwistedGray]

I have discovered that it was leaking around the lid and only hope nasties didn't get in while lid was off.

You're fine, the Co2 would've pushed any "nasties" up and away once you put the lid back on