Brewers Blog

Re: Airlock activity and the fermenting process

I can vouch for the accuracy of all of your statements. However, the question remains, why is there no activity through the airlock? Possible answers:

Slow leaks around O ring of frementer lid.; which would account for the delicious armoma of fermenting brew in my bathroom brewhouse...

The CO2 is reacting with other stuff in the headspace of the fermenter and reducing in volume; seems a far-out speculation.

The volume of the headspace is way bigger than usually required at average brewing temps. Could be, based on eruptions that occur at too high brewing temps!

What is the answer, brewing gurus? Why is the pressure created by the brewing process frequently not sufficient to bubble out of the airlock?

Thanks!
PS
More accurately," Coopers kits make it easy to do it right". Even an ordinary idiot can make really tasty, satisfying beer the first time!

Re: Airlock activity and the fermenting process

Yes, you are right. Sometimes there is a slow leak that will let C02 out. And some brewing temperatures affect airlock activity.

Sometimes the yeast strain maybe highly active and cause much of the fermenting to happen within the first few hours.

We have brewed different styles of beers and an one style may have airlock activity and one my not. Some of you may have seen that as well.

The biggest concern is letting brewers know that if you are not seeing airlock activity, don't assume the beer is not fermenting.

Thanks so much for your feedback!

Re: Airlock activity and the fermenting process

It's been 24 hours since I began my latest patch (IPA), and I do not have any airlock activity as of yet. I will check if there is any foaming when I get back home. What I believe happened is that I used expired yeast since its been about a year since a purchased the package! Two questions: 1: assuming that the yeast is expired, can I salvage this batch by going out and purchasing yeast @ an local beer store and 2: If so, what is the strain of yeast that comes with the Coopers IPA package

I realize this batch is at risk but willing to take that risk on given I probably won't end up with much of anything if fermenting doesn't start soon. How many hours/days do I have to try and salvage. Would this even be a good time to go with open fermentation (ie. letting naturally occuring yeast do the job?).

Tks

Re: Airlock activity and the fermenting process

The yeast that comes with the IPA kit is an English ale yeast strain. It is not sold separately. You can purchase a comparable yeast at your local store.

Redydrating the yeast with lukewarm water prior to adding to your fermenter can geatly improve your success when using an old package of yeast.

I would recommend taking a hydrometer reading, perhaps it is just taking a little more time. Please call us during business hours if you have any more questions.

Cheers

Re: Airlock activity and the fermenting process

Good news! Arrived home and things were foaming nicely w/plenty of airlock activity. Thanks for the tip on rehydration.

Re: Airlock activity and the fermenting process

We started a Cooper's lager 2 1/2 days ago with a complete kit that we received as a gift.
1. We haven't noticed any airlock activity. We took an SG reading =1015 at this time. Wort temp is staying on the cool side = 21 - 24 C.
2. At this rate what final SG should we be looking for?
I have my suspicions about the plastic fermenter with all the possible areas for leaks. We have a 6.5 gal. Carboy that we have used years ago we may go back to using.

Re: Airlock activity and the fermenting process

1. Sounds like your brew is going fine with 1015 reading. As mentioned before, there can be different reasons for no airlock activity. We've had some brews with activity and others without.
2. Your final SG should be around 1012-1009 range. The kits are pretty consistent with brewing durations of 6-7 days.

Re: Airlock activity and the fermenting process

I am brewing the Pale Ale. It's not my first time brewing, but it is the first time with a kit. My OG was 1028. I am brewing at 75 deg (F). I only saw airlock activity on day #3. There was no foam/cake on day 6, and the SG on day 6 was 1004. There is no bad smell. The beer tastes ok, but it almost tastes a little sour. What should I do next - bottle it and hope for the best, or call it a failed batch and dispose of it?

Re: Airlock activity and the fermenting process

That's a pretty low OG. Did you use any additional fermentables? How did the beer turn out? I hope you didn't dispose of it.