Is my brew fermenting?

[pmclaren11]

Hi,

Last Friday I put down a Cascade Pale Ale knock-off and I have noticed that over the last few days my airlock stopped bubbling (it was bubbling almost straight away then has stopped).

However, it has the signs it is fermenting...

I checked with the hydrometer and it has dropped from 1040 to just under 1020. Also there is condensation under the lid. The wort tastes okay (apart from a real earthy almost dirt like finish which I believe can come from hop bags?) and the temp has been around 18-20c.

Am I over reacting or is it stuffed?

I know there can be leaks from the fermenter that can cause the airlock to stop but I have adjusted the lid and still no bubbling. Is there a way to find a leak?

Any advice out there?

Cheers.

[Tipsy]

You'll be right mate. Patience is a virtue

[Bum]

Am I over reacting or is it stuffed?

I know there can be leaks from the fermenter that can cause the airlock to stop but I have adjusted the lid and still no bubbling. Is there a way to find a leak?

Yep, you're over-reacting.

I know the word "leak" sounds bad but when you get right down to it it really doesn't matter a stuff if your airlock is bubbling and that is the only problem a small leak can present. Some guys here don't even use airlocks (or even lids for that matter). Your beer will be fine. Your temps sound good. You just need to relax and let it happen. Don't get me wrong, as a new brewer I'm a real worrier about my brews too but it sounds like you're doing everything right so there's no need to worry.

If you'll feel better to be doing something about it it won't hurt to rouse up a bit of the yeast by giving your fermentor a bit of a swirl - be careful to limit splashing your wort, of course. If your yeast has slowed down this'll wake it up a bit so long as you keep the temps where they are now.

Good luck with it.

[warra48]

Forget the airlock. If you don't use one, you can't worry about it.

Ease the rubber sealing ring from out of your lid, and use it to hold some clingwrap in place. The CO2 will find its own way out. Plus you get a really good look at what's happening!

Here's how it looks:

[billybushcook]

My advice for your lack of air lock activity for future brews, as follows:-

[*]thoroughly clean, then sterilise fermenter, lid & airlock (saving some sterilising solution to be used in the airlock)
[*]Pour 1.5 - 1.8L of boiling water into fermenter, then add contents of concentrate can + 1Kg of selected sugar.
[*]Fill to desired level with cold water & pitch yeast imediately if desired temperature is achieved.
[*]Now open nearest window & throw sterilised lid & airlock to the S#!T house!
[*]Go to kitchen & retrieve roll of Cling wrap to cover brew!!

Now you can see what is happening with your brew & with time you can pick a good ferment from a bad one before you even break the seal on it!

Sweet pic, that second one Warra.

Only a fellow clingwrapper knows how it feels to see that within 24hrs of pitching!

But, as always, each to their own!

Cheers, Mick.

[Bum]

I fully understand that airlock activity (or more so the lack thereof) doesn't really mean anything and that the cling-wrap method works perfectly well but there is something reassuring and, dare I say it, romantic about the airlock bloops.

Bum - official apologist for airlock users.

[Anna]

I fully understand that airlock activity (or more so the lack thereof) doesn't really mean anything and that the cling-wrap method works perfectly well but there is something reassuring and, dare I say it, romantic about the airlock bloops.

Bum - official apologist for airlock users.

Totally agree Bum - a nice regular "bloop...... bloop" in the bedroom next door does produce a sorta warm fuzzy feeling when going off to sleep! Anna

[Tipsy]

I fully understand that airlock activity (or more so the lack thereof) doesn't really mean anything and that the cling-wrap method works perfectly well but there is something reassuring and, dare I say it, romantic about the airlock bloops.

Bum - official apologist for airlock users.

Totally agree Bum - a nice regular "bloop...... bloop" in the bedroom next door does produce a sorta warm fuzzy feeling when going off to sleep! Anna

It's hypnotic.
I've been seen standing by the fermenter for hours watching the airlock.
...or so I've been told

[Anna]

LOL! Maybe we three should start a new Forum for airlock supporters!

[wrighty]

GO THE GLADWRAPPERS
Rather watch a good ferment than listen to it.
A pictures worth a yada yada

[pmclaren11]

Thanks for all of the responses... it's still not bubbling but I take on board this counts for nothing anyways (it is reassuring though!). I may have to give the glad wrap tip a crack next brew.

I checked the reading again and it seems to be dropping very slowly (been fermenting for a week now, still at about 1018, started at about 1040).

Perhaps I need to swirl the fermenter to get the yeast going.

Thanks again, this forum is unreal for novices like me (5th brew).

Cheers,

Paul.

[Anna]

The forum is great, isn't it? I find the same problem as you since the cold weather started - my brews start around 1040 and take about 3-4 weeks to get down to around 1.012, where I get impatient and bottle 'em! And yes, like yours, they "bloop" for a couple of days and then just....languish! Don't worry - it's normal. The really hard part is waiting an extra couple of weeks for them to carbonate. I only had to wait 2 weeks in summer. Bring on summer! Anna

[warra48]

For all of you who are Bloop Bloop lovers, here's how to get a bigger bang for your blip.

Use a blowoff tube.

Take a length of tube, the clear stuff from Bunnings is fine, and stuff the end in the airlock grommet. The other end goes into a bottle about half filled with water.

I occasionally use a blowoff tube if I expect my brew to climb out of the fermenter, so I won't have to clear up a mess. I can hear the Bloops inside my closed fridge. Much louder than a measly airlock!

[billybushcook]

Use a blowoff tube.

Take a length of tube, the clear stuff from Bunnings is fine. The other end goes into a bottle about half filled with water.
!

Is that what you call it??...Tell it to the judge hippy!!

Mick.

[pmclaren11]

Thanks again guys.

I checked again last night and it is still around 1016. I have given the fermenter a good couple of swirls the last few days which gets it bubbling for a while.

I will leave it until Friday (that would make it 2 weeks in the fermenter). If it still isn't around 1012 (this is what the FG should be) if I keg it anyway will anything go wrong (explosions?).

I tasted the wort again and it tastes fine...

Thanks in advance,

Cheers,

Paul.

[warra48]

If you are kegging, you'll have no worries.
The keg is pressurised anyway with CO2, so your regulator should take care of any increase in pressure.
Even a sealed keg will take any potential increase in pressure, although I think your brew will be fully done at the end of two weeks.

[pmclaren11]

No worries, I will keg the brew regardless on Friday night!

Thanks for all of the replies - I think the colder weather is something I am not used to brewing in.

Cheers.