I brewed my first batch of home brew this last Saturday. I followed all directions with the recipe to a tee. I have no bubbles coming to my air lock. I checked my bucket to make sure it was sealed. Do I need to worry that it isn't fermenting? I do not have a hydrometer but plan on getting one soon. I've done some research and have seen to maybe pitch more yeast but don't want to as I'm scared it will ruin my batch.
Worried fermenting
- Thread starter Rkuhns
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d3track
Are you sure about that?
If there's a krausen you're good.
I'm unsure of the kind of yeaSt. I may used what came with my starter kit. I need to keep better track of info on my next batch. I don't know the exact temp of the room. It's a closet in my room. So I would say room temperature
datdudeyayo
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What is the temperature in which u have ur fermenter
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rlmiller10
Well-Known Member
It is probably done fermenting (NOT DONE IN THE FERMENTOR THOUGH). The "gunk" you see is where the krausen was up to. With active fermentation complete the krausen has fallen. Now just leave it alone for another two weeks to let the yeast clean up after themselves and you will be good.
Quick explaination: When the yeast are eating all those wonderful sugars they take them in via the cell walls. Then they break them down using several steps to eventually get from sugar to alcohol and CO2. Some of the intermediate compounds will leak back out of the yeast cell walls. But if there is a lot of sugar to eat the yeast don't really care and just eat more sugar. Once the sugar is gone, they will reabsorb the intermediate compounds that leaked and continue to "digest" them to create CO2 and alcohol. This cleaning up is important because some of the intermediate compounds have off flavors you do not want in your beer.
Quick explaination: When the yeast are eating all those wonderful sugars they take them in via the cell walls. Then they break them down using several steps to eventually get from sugar to alcohol and CO2. Some of the intermediate compounds will leak back out of the yeast cell walls. But if there is a lot of sugar to eat the yeast don't really care and just eat more sugar. Once the sugar is gone, they will reabsorb the intermediate compounds that leaked and continue to "digest" them to create CO2 and alcohol. This cleaning up is important because some of the intermediate compounds have off flavors you do not want in your beer.
rlmiller10
Well-Known Member
And get a hydrometer. Making beer without a hydrometer is like unprotected sex. Yes it is still fun but it is a crap shoot as to what you might really be getting.
Brownalemikie
Well-Known Member
This is why I like to use a glass carboy. You can always see what's going on with your beer. A bucket......not so much.
If you want bubbles in your airlock, tilt your head way back, put the stem of the airlock into your mouth and blow gently. That will tell you as much about fermenting beer as the lack of airlock bubbles on your fermenter.
I saw that you had krausen. That's a proper indicator of fermentation. Airlocks are for permitting the excess gas to get out without letting fruit flies in. Bucket lids often leak which does the same thing.
Yeast only create CO2 in the early stages of fermentation. Once the sugars run out the yeast will slowly complete fermenting without any outward sign. Give them time to do this.
