24 hours gone help

[shaunyp]

Hello started my first brew yesterday, followed the instructions to the letter but i am getting worried now as my airlock gizmo has not bubbled at all yet, is that normal or should i start to be concerned. Any help and advise would be appreciated.

 

[Aleman]

Take airlock Gizmo out of hole . . . throw it away, seal hole with some cling film . . . . There you are instant piece of mind


























Take the lid off if there is a head then its fermenting if not then it isn't . . . don't worry about the gloop . . . gloop coming from your airlock . . . it requires a perfect seal on the lid which you are unlikely to get . . . Beer does not require an airlock as the amount of CO2 given off during fermentation is more than enough to keep bugs out. . . . So much CO2 is given off that in commercial breweries you must have adequate ventilation otherwise you gas the workforce !

 

[shaunyp]

:thumb: Cheers for that i will check if there is no head what shall i do? I think i will keep the air lock on though, am i right in thinking that it will not bubble at all?

 

[Aleman]

I wouldn't worry . . . I've seen Czech brewers pitch yeast into wort at 4C in a fermenter in a cellar . . . and they are open fermenters . . . Your wort was sanitised when it went into the bucket the odds are the yeast will take off . . . I've had a 3 day lag time on one beer and it really impressed when I served it at a brewers BBQ.

 

[shaunyp]

Thanks freind as a newbie i am just so nervous about doing anything wrong. :hmm:

I wouldn't worry . . . I've seen Czech brewers pitch yeast into wort at 4C in a fermenter in a cellar . . . and they are open fermenters . . . Your wort was sanitised when it went into the bucket the odds are the yeast will take off . . . I've had a 3 day lag time on one beer and it really impressed when I served it at a brewers BBQ.

 

[shaunyp]

Thanks freind as a newbie i am just so nervous about doing anything wrong. :hmm:

I wouldn't worry . . . I've seen Czech brewers pitch yeast into wort at 4C in a fermenter in a cellar . . . and they are open fermenters . . . Your wort was sanitised when it went into the bucket the odds are the yeast will take off . . . I've had a 3 day lag time on one beer and it really impressed when I served it at a brewers BBQ.

Will stop worrying now and just enjoy the whole process if there are any tips from anyone it will be appreciated.

Happy brewing :drink: