Hey guys, I just brewed my first batch last Sunday. It was a Belgium Ale. I believe everything went well but when I began fermentation, the first night was a little warm, around 75-80f, and I think it is possible my bucket was not sealed airtight. Its now Tuesday and I have managed to keep the temp 70f until now. Im nervous because Im not getting any bubbles through my airlock. Is it possible the first night spoiled my batch or maybe to much air got into it and fermented it way to fast. Im not sure what to do. I would appreciate any help at this point. Thanks
The majority of the time when this question comes up everything is ok. Common causes of no airlock activity are a leak somewhere or not enough liquid in the airlock. As long as you had healthy yeast and handled it properly you are probably fine.
I think he is trying to say , figure out how to use the search box in the upper right corner. it is quite easy, and I must admit, I do agree. Asking questions is part of the hobby, however if you search you question you will come up with answers... http://www.beeradvocate.com/community/search/29959530/?q=no+bubbles+in+airlock?&o=date&c[node]=8
I don't look for airlock activity in my fermenters anymore. Half the time I don't get any. I have a leak, either in the vinyl tube I rammed down the grommet on the lid, or in the lid itself. No biggie. What you should be looking for, after 36 hours, is a froth on top of your batch. This is called high krausen. That's a good thing. Next time you brew a beer try to get the wort down to the mid 60s and pitch your yeast. Try to keep it below 70, and with a Belgium style, you could probably let it warm up from there. Other styles, keep them in the 60s for most of the fermentation. Don't be surprised if this beer isn't delicious after 6 weeks. If you sit on it for 3 or 4 months it should be very palatable. Bottle the batch after 2 or 3 weeks in primary.
nothing you can do but leave it and see if it comes out. since you already said your bucket may not be air tight you can hardly expect any useful information from airlock activity. I make plenty of beers in a particular bucket that doesn't ever bubble at all, yet makes fine beer. airlock activity = unreliable. if you had viable yeast and it got going its not likely to have been stopped by merely reaching 80F, but it certainly could have off flavors. Optimal "general" ambient temperature for ales (IMO) is about 62F. Your yeast will release heat during that time, thus making the actual temperature HIGHER. So if your ale was in 80F ambient air temperature, your beer may have gotten quite a bit hotter than that, perhaps 88F, which would likely give you some dog-doo ale, due to off flavors from excessive heat during fermentation. Now if you have gotten zero krausen at all, perhaps you pitched dead yeast, but you didn't say so who knows. There's a reason we harp on certain fundamentals: fermentation temperature control (temperature control chambers aka freezer/controller, or swamp cooler at very least) yeast pitching temperature full boils fast cooling (wort chiller, pre-chiller if your tapwater is warm) sanitation KISS methodology and recipe formulation
So I peeked in my batch and there was little to no krausen, I was getting some good aroma s but I think my yeast either was dead or I pitched it at too hot of a temp, I believe I pitched it at about 80f.
Give it time and stop opening the fermentor. you are going to screw it up by opening the fermentor everyday looking for a sign. It will start, stop worrying
yeah I should have added NEVER EVER EVER EVER EVER OPEN YOUR FERMENTATION VESSEL FOR ANY REASON FOR AT LEAST 2 WEEKS NO MATTER WHAT (but a month is better)....
