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General Category => Yeast and Fermentation => Topic started by: freemasonjason on February 03, 2011, 06:38:54 AM

Title: Bubbles in airlock stopped after only TWO DAYS!
Post by: freemasonjason on February 03, 2011, 06:38:54 AM
Hello everybody!
I'm new to both homebrewing and the AHA forum, so I apologize if this has been talked about a million times.  (I tried to see if I could search the forum for a similar problem instead of reposting)
I started my second batch of beer, which was a kit from Brewers Best(American Amber) and followed all the instructions and after 12 hours in the fermenter, the airlock started bubbling as it should! But only 2 days later, it completely stopped.  The instructions and books I have read usually say that it should take a week for my brew to ferment.

Any ideas on what could be up?  Thanks for all the help, and I look forward to being a part of this community!
-Jason
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: morticaixavier on February 03, 2011, 06:57:08 AM
Do you have a hydrometer? if so take a reading. You can't trust what the airlock is doing as an indication of what's going on. It could indeed be that it is done. but the best way to make sure is to take two or more hydrometer readings a few days a part. If the gravity does not change than it is probably done.
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: euge on February 03, 2011, 07:42:39 AM
Bucket or carboy? And depending- it's not unheard of for a fermentation to rip through and be mostly done in a couple days. Bubbles are a poor indicator.
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: dzlater on February 03, 2011, 11:42:27 AM
And if you check with hydrometer and it's done, (meaning you are at your desired finish gravity) you should still leave it alone for at least a week. The yeast are still in there working.
It could also be if your temperature dropped the yeast got cold and lazy.
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: denny on February 03, 2011, 04:18:17 PM
Jason, what temperature is your fermenter at?
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: andylovesburritos on February 03, 2011, 04:32:20 PM
I've had this problem before too, turns out that enough water (or Vodka in my case) had evaporated in the airlock that the bubbles could escape freely. i don't use Vodka anymore...
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: richardt on February 03, 2011, 05:05:51 PM
I'll second that. I usually have to top up after a few days.  cheap vodka is cheap insurance, IMO.
 
CO2 gas will exit the fermenter via the path of least resistance. 

So, if you have a lid that doesn't seal airtight, you may have gas escaping through the lid and bucket rather than through the fermenter. 

I have two fermentation buckets with lids and one bucket gets a nice airtight seal (so the 3-piece airlock really bubbles along), and the other bucket does not (and the airlock doesn't seem to do nearly as much).
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: freemasonjason on February 08, 2011, 08:02:11 AM
Hey guys!  Sorry for the late reply.
I took hydrometer readings over the next couple of days, and it was indeed fermenting... regardless of the lack of bubbles in the airlock.  Within a couple of days it had reached its FG and I bottled it up.  Thanks for the imput.
-Jason
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: denny on February 08, 2011, 04:32:05 PM
Jason, next time around, give it a bit more time.  Just reaching FG is only one of the things you need to take into account before bottling.
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: rossmartin24 on February 08, 2011, 08:20:07 PM
I know this has already been resolved, but another thing to watch out for with the Brewer's Best kits is the lid that comes with the fermenter.  When you put the lid on the first time, it seals very well.  Then if you tear the plastic seal off when you open it up, it never seals well again.  My second batch never bubbled, despite that fact that it fermented nicely.  (I think I might have been a bit lucky that that batch didn't get contaminated.)  I'm not sure if you can take the lid off without tearing that seal or not, but I went ahead and bought a different lid that doesn't have one of those seals... the bubbling is one of my favorite parts!
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: Hokerer on February 08, 2011, 09:09:15 PM
My second batch never bubbled, despite that fact that it fermented nicely.  (I think I might have been a bit lucky that that batch didn't get contaminated.) 

Really nothing to worry about with it not bubbling.  As long as the lid fits reasonably well, there's pretty much no risk of contamination.
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: majorvices on February 08, 2011, 10:59:18 PM
... the bubbling is one of my favorite parts!

You get over that eventually.  ;)
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: Mark G on February 08, 2011, 11:21:49 PM
... the bubbling is one of my favorite parts!

You get over that eventually.  ;)
Yep, as soon as you starting drinking them...
Title: Re: Bubbles in airlock stopped after only TWO DAYS!
Post by: maxieboy on February 10, 2011, 05:31:49 PM
... the bubbling is one of my favorite parts!

You get over that eventually.  ;)

True. Now, watching the swirling blizzard in a carboy seems to never get old! 11 yrs., 300+ batches in(I quit counting). Kinda like watching a fire...
Title: Lack of bubbling after 2 days fermentation
Post by: NashvilleStoner on November 27, 2017, 05:46:25 PM
Greetings everyone, new member here and have a question/comment regarding no bubbling in the airlock after 2 days. I agree that some gassing could be escaping through a leaky seal, however Iv'e also had this occur in a glass carboy sealed pretty tight. My question is, could residual sanitizer kill enough of the yeast so it doesn't reach it's maximum fermentation? My company manufacturers acid, PAA, iodophors, and chlorine dioxide sanitizers for food and beverage plants. Since I got into home brewing last year, I am careful to not over use the acid sanitizer due to it's residual effect while the PAA and chlorine dioxide(not typically used for home brewing) breakdown fairly quickly. Just a thought...
Title: Re: Lack of bubbling after 2 days fermentation
Post by: a10t2 on November 27, 2017, 11:28:12 PM
My question is, could residual sanitizer kill enough of the yeast so it doesn't reach it's maximum fermentation?

Probably not. Fermentability is set by the mash, and influenced to some extent by the yeast's genetics. Killing off, say, 50% of the culture, or even 99%, wouldn't impact the remaining cells' ability to ferment down to that inherent limit, it would just increase the amount of time needed.

More practically, having enough sanitizer left to kill off an appreciable number of yeast once diluted by the wort would have flavor impacts that far outweigh the microbiological concerns. The extreme case would be PAA due to its oxidation potential.