Festival Summer Glory... no airlock, no fermentation...

[roxburd]

Hi all,

I started a Festival Premium Ale Kit last night - Summery Glory Golden Ale.

All went well but this morning I thought it was strange that the airlock wasn't bubbling. Then I realised that middle floating bit of the airlock was missing! It had the cap on but not the floating bit that forms the u-bend - so the airlock had been a vent for 14 hours or so overnight! Eeek! I inserted the missing bit (after sterilising it) but three hours later the airlock still isn't bubbling! In fact, the water's moving in the wrong direction!

It's been a while since I made a batch up but does it usually take that long for fermentation to start? It was under 25dC (about 18dC) when I put the yeast in at about 5pm last night. I have it on a thermostatic set up, set to 22dC.

Also, anyone done that kit before? Any good?

I did brew from grain a couple of years ago, using a demijohn... but it was a lot of faff for not much beer...

Cheers!

 

[Its 6pm somewhere]

Did you use any specific yeast or just the yeast with the kit? What type of fermenter? No harm to double check the lid is on securely. Wouldn't worry about it being open overnight, as long as no critters could get in you'll be fine

 

[RichardM]

If you only put the yeast in at 5pm yesterday don't start worrying until 5pm tomorrow

 

[roxburd]

Thanks guys, good to know!
Just dug the yeast sachet out of the bin - beer yeast 10g M36 - the one that came with the kit.
The box says best before May 2025.
I'll keep an eye on it and start worrying tomorrow! ;-)
It's a 25l bin with an air lock. The lid's on good and tight.

 

[klaus]

With fermentation being a natural process it's not a standard time for the yeast to start. Sometimes it starts within a couple of hours sometime couple of days. Even when the bubbler has stopped the yeast is still working. I'm sure the brew will be fine. Also don't inspect/lift the lid every day.

 

[roxburd]

With fermentation being a natural process it's not a standard time for the yeast to start. Sometimes it starts within a couple of hours sometime couple of days. Even when the bubbler has stopped the yeast is still working. I'm sure the brew will be fine. Also don't inspect/lift the lid every day.

So there's a question... I'd rather not lift the lid at all until bottling. But the instructions say the fermentation should be allowed to continue until the gravity is stable for 48 hours. So that implies daily testing. The instructions say to leave the initial fermentation to run for at least 10 days. So I guess I'll be lifting the lid once a day from day 10 - to get a sample for testing the gravity. What's the best way to get that sample? My bin only has a lid for access (no drain/tap). So I would normally sterilise a glass and dip it in. Is there a better way? Or is that fine? By the tenth day, is the beer pretty resilient to infection??

 

[MashBag]

I make hundreds of litres without an airlock.

Lids can be lifted when you like. Sniffing, looking and tasting are impossible without and are much better information than any instrument.

Get a book, a box set or mention to the wife you need a job . The beer will be fine.

 

[MashBag]

"Eat off it" clean, not brain surgery clean, is plenty

 

[Clint]

I usually don't even bother with it until two weeks have passed.
My stout in the kitchen was kegged this morning after about three weeks so I assumed it was done. There had been a right chunky krausen I could see through the tub but it was all gone. I only checked the fg out of curiosity..it was about 2 points over what the software suggested and attenuation was slightly lower than specs. but that's probably due to some of the malts I used. It tasted OK.

 

[roxburd]

"Eat off it" clean, not brain surgery clean, is plenty

That's useful guidance!

So my lack of bubbling was down to the bin/lid seal. Although it was fully seated, it was not gas tight. I made up a plate and put it on the lid and dropped a bench vice on top to weight it down - that got it gas-tight! With a hole for the airlock! Maybe not necessary but I like seeing the rate and knowing it's not letting anything in.

 

[roxburd]

So it's now day 4. The airlock was bubbling, slowly, but now it's stopped. The bin is being held at 22dC.

It's so tempting to give it a gentle stir! Surely that would help fermentation!?

Thoughts? Do you?

I think you want to avoid introducing air at this point? But a gentle stir wouldn't introduce much air?

 

[matt.]

I have been tempted to stir, but usually leave well alone.
It's doing it's thing.

 

[Its 6pm somewhere]

Leave it be. It's likely fermentation is done but lack of bubbles in the airlock isn't really a definitive sign. Even if the active fermentation is done it's no harm to give the yeast a few days to clear things up. Patience is your ally at this point.

 

[klaus]

I leave it alone, never stir during or end of fermentation.
You want the beer to clear as much as possible before bottling. Stirring disturbs the trub collecting at the bottom.
If the bubbling in the airlock is finished it only means the most busy period of fermentation is finished but fermentation still continues, naturally.

 

[matt.]

I believe some folks here have said they leave the fermentation for a couple of weeks?
Sealed with an airlock, what can go wrong?

 

[MashBag]

... so I assumed it was done. There had been a right chunky krausen I could see through the tub but it was all gone. I only checked the fg out of curiosity..

Steady Clint... Its a slippery slope, you will soon be as idle as me. You only missed out by the reference to brewing software.

 

[Clint]

Well...there's been a few where I never checked the fg as the process and results on my repeat brews never seems to change.