Hi everyone! Newbie with a lot of questions incoming!

[robt]

I've always been interested in getting into homebrews, and finally got the nudge I need when the Mrs bought me a brewing kit for our anniversary (after spending the month before hinting I drink too much beer ), so I now have a "simply export stout" kit brewing...hopefully

Some of the instructions seemed a little vague for a complete newbie like me, but managed to get there. But hoping someone with more experience may reassure me about if things are as they should be:

First off, the ever so helpful instructions said to fill the airlock half full. Its one of the S-bend triple bubble type things (sorry, technical words aren't in the vocabulary yet), so water is sitting about half way up bubble 2 on both sides when inserted. Will this be an issue? As its the airlock/bubbling im getting a little confused with. Get comfy, this may take some explaining!!

Followed instructions, got everything set up, and bunged the bucket in the airing cupboard which sits at a nice 20.5-22.5c. 3 days later, still no bubbles, but the water was all pushed round into the far bend of the airlock, and the bucket lid has domed. Even slight pressure - like resting my hand on the bucket lid - produced furious bubbling till it was removed, so no air leaks anywhere. But an hour or so after that, it started bubbling of its own accord with a nice strong consistent bubble, which lasted about 48hrs. I then reached to get something from behind the bucket and brushed the airlock with the back of my hand, since then, no bubbles! Could the airlock be dodgy or too full? Lid is still domed and bubbles up with the slightest touch. I can see what looks like a very thin layer of spent yeast at the bottom of the bucket, and there is a small froth on top (again, technical words!) ,so im pretty sure its done something. But I just have no idea if it should bubble lots, nothing, all the time, for only a small window of the process etc. Tried looking some bits up but never found anything specific, just general things. The airlock water is still sitting slightly pressurised, but id say a 70/30 split between the two sides.

I know kits are meant to be foolproof, but I have a feeling the Mrs bought it to test that fact

 

[Rwilts]

Welcome.. all sounds normal -- with the airlock have you removed the red cap from top ? Also dont worry too much about bubbles any gaps in the lid will let the co2 escape and you wont get airlock activity , froth on top is Krauzen and evidence of an active fermentation so your all good - Just leave it for 2 weeks before moving to next stage and have a look at the threads about kit brewing , they will give you a lot of the answers you will be looking for .

 

[jof]

Yep, that sounds normal to me.

Usually takes a day to get started as the yeast multiply.

Then you get a few days of vigorous fermentation and lots of foam on the top. If (as iI suspect) you just have a standard white plastic brewing bucket, you can even shine one of those super bright led torches through the side to see the levels without opening the lid.

Then it drops off as the yeast use up all the fermentable sugar.

Then most of us tend to leave it for a 2nd week. Mostly I think because it makes the beer that much clearer when you bottle it.
You may wish to move it from the airing cupboard to the bottling location for the 2nd week so it can settle out.

 

[robt]

Thanks @jof , that has reassured me slightly! It all went in the bucket on March 2nd, so seems to be about right. Was planning to look at bottling next saturday. Will it need a full week to settle out? Not sure the Mrs will appreciate it blocking half the kitchen counter for a week (or sitting in sunlight for that long)!

 

[The Baron]

Welcome to the forum.
All seems ok to me maybe a little less fluid in the airlock for me also do not take any notice of the instructions as a first timer let it ferment for 10-14 days this allows the yeast to clean up after itself which helps with off flavours plus clearer wort.
Your temp is ok at the moment but not any higher for standard yeasts infact when the weather warms up you may want to re-look at somewhere cooler as above 22c is getting to the highest threshold but is still ok for standard ale yeasts

 

[robt]

Yeah I think I've decided that any homebrew is going to be a autumn/winter project! Maybe one more kit and then attempt "proper" brewing if all goes well.

 

[Chippy_Tea]

Welcome.. all sounds normal -- with the airlock have you removed the red cap from top ?

I am not sure if you are suggesting he removes the red dust cap or if you are telling him to leave it on the answer is don't removed it its there to keep dirt and bugs out of the airlock (read thread here)

As mentioned above if you overfill the bubble type airlock CO2 can struggle to push through it and will escape through the FV lid seal if its not 100% airtight the handy airlocks i moved to soon after i started don't need as much water in them meaning CO2 can push through easier.

 

[Rwilts]

I am not sure if you are suggesting he removes the red dust cap or if you are telling him to leave it on the answer is don't removed it its there to keep dirt and bugs out of the airlock (read thread here)

As mentioned above if you overfill the bubble type airlock CO2 can struggle to push through it and will escape through the FV lid seal if its not 100% airtight the handy airlocks i moved to soon after i started don't need as much water in them meaning CO2 can push through easier.


View attachment 109539

Yea was unclear, I meant if it was on too tight and causing a seal , personally I left mine off completely, for the brief period I used a airlock, in the end I just let the lid vent itself !

 

[Chippy_Tea]

Yea was unclear, I meant if it was on too tight and causing a seal , personally I left mine off completely, for the brief period I used a airlock, in the end I just let the lid vent itself !

I was under the impression you removed them when i started but i was advised here to leave them on you cannot press them on hard enough to block the flow (i have OCD believe me i tried)

 

[jof]

I was under the impression you removed them when i started but i was advised here to leave them on you cannot press them on hard enough to block the flow (i have OCD believe me i tried)

For beer, don't use the red cap.

For wine, leave cap off at the start of fermentation when it's bubbling away. When it slows down, put the red cap back on.

Useful for country wines that have a long fermentation time.
Not so useful for kit wines that ferment out in 2 weeks

 

[Chippy_Tea]

For wine, leave cap off at the start of fermentation when it's bubbling away. When it slows down, put the red cap back on.

I really don't see the point in leaving them off what do you gain?

I have in the past had wine go through airlocks during vagarous fermentation the red cap didn't do any harm.

I cannot comment on bee as i never make it.

 

[Chippy_Tea]

I eventually moved to the Super Major Airlock (review here) below when vigorous fermentations used to empty the small 3 part and bubble type airlocks i used to use.


Wilko major airlock next to the the Super Major airlock.

The body of the Youngs Super airlock is 8 cm by 4 cm.

The Wilko airlock is 5 cm by 2.5 cm.


Buy here - https://www.balliihoo.co.uk/super-major-airlock