It's my first brew ever and my DIPA has been in the primary for 11 days now and i don't see any bubles in the air lock or if there are i am not patient enought to wait to see it , is thi normal ? I imagine that fermentation is over and that my beer is simply conditioning , however after i pitched the yeast i had to instal a blowoff tube because my air lock overflowed on the second day . Did i loose to much yeast ? or is this normal and i should just wait until next week end ( after 3 weeks ) to bottle and continue to age it a little bit ? Thanks for the feed back
Every batch will be unique but it is not unusual for signs of fermentation (no airlock activity) to occur at 11 days. Have you added your dry hops to the primary yet? Cheers!
Everything you describe is normal, here's what your yeast are doing: Here's a good discussion on the conditioning phase: https://www.morebeer.com/articles/conditioning
Everything sounds normal. Take a gravity reading and then take another one 2-3 days later. If they are the same and in the neighborhood of what you expected, and there are no off flavors, go ahead and dry hop and/or package at your convenience.
If you had activity so that you had to install a blow-off tube, your beer did ferment (and somewhat violently). You may have the beer fermenting where it's too warm, thus the yeast were hyperactive, or it is a higher ABV beer (probable for a DIPA) and/or there was too little head space in your fermentor. Go ahead and dry hop in the primary if that is your plan, and then confirm that it is fully fermented before packaging by taking two hydrometer readings over 2-3 days.
"In extract brewing, it is always advisable to add some yeast nutrient powder to worts made exclusively from light-colored extracts because these extracts are often thinned with corn sugar." I took this excerpt from the above link under "FAN Content"...really? ...I did not this to be true...are they talking about LME?
I typically don't see activity after the 4th day on a healthy ale pitch. This is common for even big beers. You're going by gravity readings and taste from here out. PS. I don't think you'll like the beer until it's fully carbed and aged a week or two after that. Your taste buds might be different than mine though.
You're in the clear. Either you overfilled, or your yeast were very happy. As long as they didn't explode the airlock which makes for a mess. Depending on how long you actually want to condition it. 3-5 weeks is my guess. Racking to a secondary and/or dry hopping can commence at your leisure. Welcome to homebrewing.
