I added the wort to my carboy, pitched liquid yeast, air temp is about 67 degrees, and no signs of fermentation for 2.5 days. Meanwhile, there must be some suction within my fermentor because it has sucked the star san sanitizer solution from the airlock into the wort. I refilled the airlock once already and it did it again. I was thinking of pitching more yeast but not sure whether the yeast would activate or if the beer would be ok to drink with the probably 3-4 oz of sanitizer solution in it. Any ideas?
sanitizer solution in beer?
- Thread starter JMPark402
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springer
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fermentation can take 24-72 hours 24-72
if you didnt make a starter with the liquid it can take the full 72 before any sign of fermentation . The Star san will have no effect on the yeast in that small of a concentration it will actually become yeast food .
What temp was the wort when you pitched?
if you didnt make a starter with the liquid it can take the full 72 before any sign of fermentation . The Star san will have no effect on the yeast in that small of a concentration it will actually become yeast food .
What temp was the wort when you pitched?
No worries on the starsan. It won't hurt the beer at all. Now why you sucked in two airlocks full of solution is a question. You said your ambient temp is about 67 degrees. What temperature was the wort when you put it in the fermentor? It sure sounds like you are getting some temperature changes in the fermentor to cause that vacuum. A wort that is still cooling might do that.
Also plastic fermentation vessels flex when you move them (especially like the better bottles) which causes a vacuum. You can get a dry trap airlock for better bottles that can help with that.
Also plastic fermentation vessels flex when you move them (especially like the better bottles) which causes a vacuum. You can get a dry trap airlock for better bottles that can help with that.
First, fermentation can take up to 72 hours for the yeasties to start, it's called lag time. https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
Secondly, what do you define as a "sign of fermentation?"? I don't see you mentioning a gravity reading, so I'm going to assume that you, like 99% of the other "My beer's not fermenting" thread starters, are going by airlock bubbling NOT a hydrometer reading.
Get out of the idea of using "airlock bubbling" as a sign of fermentation, you have to realize that airlock activity is not an accurate indication of fermentation...an airlock is a vent for excess co2, nothing more...and half of my beers never bubble.
Read this...https://www.homebrewtalk.com/1217925-post3.html
The only way to truly know what is going on in your fermenter is with your hydrometer. Like I said here in my blog, which I encourage you to read, Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in.....
Secondly, what do you define as a "sign of fermentation?"? I don't see you mentioning a gravity reading, so I'm going to assume that you, like 99% of the other "My beer's not fermenting" thread starters, are going by airlock bubbling NOT a hydrometer reading.
Get out of the idea of using "airlock bubbling" as a sign of fermentation, you have to realize that airlock activity is not an accurate indication of fermentation...an airlock is a vent for excess co2, nothing more...and half of my beers never bubble.
Read this...https://www.homebrewtalk.com/1217925-post3.html
The only way to truly know what is going on in your fermenter is with your hydrometer. Like I said here in my blog, which I encourage you to read, Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in.....
Echoing springer's post, it would also be nice to know what the temp of the wort was when you pitched. If it has been sucking back the sanitizer, then that would indicate that it was hotter than the current conditions and as it cools it pulls air/sanitizer back in. Just how much hotter?
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