Temperature and 2-Piece Airlock Type

[gnresende]

Hi.

Yesterday I brew 2 Beer kits:
Muntons Barley Wine
Coopers IPA

and the temperature was 69 F (~21ºC).
Yesterday I bought 2 new Duplex Airlock (60L (max) Fermenter Volume ) and since yesterday I cannot see much activity on the Airlocks.

I used to use S-Shape Airlocks and after a few hours they were with much activity but the temperature was also higher (~80 F). But they were difficult to clean...

Does the type of Airlock influence the activity that we can see in the Airlock or the problem is the temperature?

 

[RM-MN]

The type of airlock doesn't make any difference to the yeast, they don't have eyes so they can't see what kind of airlock you are using. The only problem with the temperature is that you still have it too high in my estimation but 69 is way better than 80. I prefer to ferment in the low 60's for most ales as that gives a clean flavor to the beer.

 

[gnresende]

Yes, I know the yeast doesn't have eyes

What I wanted to say is that this kind of airlock may show less activity than the S-shaped...

You say that the temperature is too high for this kind of beer?
But in the instructions it says:
Barley Wine: "Stir and leave to stand until the temperature reaches 18-21˚C (65-70˚F)."

IPA: 21°C-27°C (707-80°F)


It seems to be in this intervals but I cannot activity in the Airlocks. I see just a few bubbles in the sanitizing solution and the top part of the Airlock is up. So it seems to be fermenting but a lower speed...

 

[jgourd]

Airlock activity does not provide any reliable indication of fermentation activity. Sometimes an airlock will bubble and bounce vigorously. Sometimes it won't even move at all. In both cases, similar active fermentation may be occurring. And the temperature I would ferment my IPAs and barley wines at would be in the low 60s (64F) or so, knowing that internal beer temps may get ~5F higher than that.

 

[gnresende]

Ok... But the fermentation process releases CO2, right?
If so, why shouldn't the Airlock bubble?

Theses batches were my 4th and 5th batches. All the other 3 batches had a lot of airlock activity.

Should I wait a few days to take a sample and measure with the Hydrometer?

 

[mkyl428]

Ok... But the fermentation process releases CO2, right?
If so, why shouldn't the Airlock bubble?

Theses batches were my 4th and 5th batches. All the other 3 batches had a lot of airlock activity.

Should I wait a few days to take a sample and measure with the Hydrometer?

because the CO2 could be escaping elsewhere like a bucket seal, yes check the gravity in a few days and all should be fine RDWHAHB

 

[douglasbarbin]

See https://www.homebrewtalk.com/showthread.php?t=43635

"It is also worth noting that no bubbles in the air lock does not mean it isn't fermenting."

For example, maybe your bucket or carboy is not totally airtight, and air can escape from the lid seal or from around the stopper in the carboy neck. This is EXTREMELY common with bucket fermenters. Doesn't mean your beer isn't fermenting.

 

[gnresende]

Yes, I understand that.

But to check if the Fermenter is totally airtight, I waited a few hours and tried to press gently the top of the fermenter and part of the airlock moved up. So, I would say that it is well sealed, right?

Before it started fermentation, the airlock was in his natural position.
After a few hours, the top part of the airlock was above the normal position because of the CO2 released. If there was a breach, the airlock should resume his position as if there was no fermentation.

 

[gnresende]

I think that it should be like this:
[ame]https://www.youtube.com/watch?v=gbvbQBi0UKY[/ame]

But it is still and inclinated...

 

[m00ps]

Im not sure what you are trying to say with the airlock's "position" btu I would be much, much more concerned with fermenting a barleywine at 80F. The actual temperature in the middle of the wort is probably 85F. I dont think thats going to be drinkable or those fusel will ever fade out...

 

[gnresende]

Maybe I didn't explain correctly but the Barley Wine is fermenting at 69 F ( ~21ºC). I told that the other fermentation's that I made were fermented at 80F and even higher... :|

In a few hours I will check the fermenter and check if there is some leak.

 

[douglasbarbin]

Maybe I didn't explain correctly but the Barley Wine is fermenting at 69 F ( ~21ºC). I told that the other fermentation's that I made were fermented at 80F and even higher... :|

In a few hours I will check the fermenter and check if there is some leak.

Don't check it. Just leave it alone and let the yeast do their job.

 

[gnresende]

Ok.

I will wait a few days to take a sample and check if the gravity has decreased.
In the worst case scenario, I will have to pitch other yeast and maybe do an yeast starter.

 

[jgourd]

In the end, you could simply cover the airlock hole with some aluminum foil (like a small square laying on top without any adhesive) and it would most likely be just fine. The perfect seal and having an airlock bubbling away doesn't really have to happen in order to make great beer.

 

[gnresende]

Yesterday, when I got home, I saw that the Airlock's were bubbling!