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...