I'm a N00b - help with brewing my first beers

If your airlock is dry then it can't bubble. An airlock without liquid in it also isn't keeping your beer sanitary. Get that airlock refilled asap. Sounds like your beer has already fermented and the yeast has already flocculated (settled on the bottom). Try taking a gravity reading now to see how much sugars have been fermented by the yeast so far. Your fermentation should probably be at least 80% complete at this point if you didn't make any major mistakes.

 

The only way your gonna tell if anything is happening is by taking a hydrometer reading.

 

Other than taking a SANITIZED hydrometer reading and filling the airlock with SANITIZER*, do nothing for at least another week. At that temperature, make it two weeks. You're probably fine. Patience.

Mr beer will come out fine if the ingredients aren't too old and you follow directions and your water doesn't totally suck. The Mr Beer keg will come in handy later in your brewing career, so don't throw it out!

*Properly mixed starsan, not straight sanitizer!

 

There is no need to rush, ever. Beer is a slow jog over a long distance, not a fast sprint over a hundred yards. If in doubt, wait.

At 62F most ales should be good by three weeks or so (depending on the yeast, what yeast was it?). Check gravity to make sure. Two successive un-changed gravity readings mean fermentation is done. But always leave at least two weeks total for the yeast to "clean up" the byproducts of primary fermentation.

 

62F is really good for most yeast strains. Which one did you say you were using? Refill your air lock to the line and give it some more time. I'd recommend you wait for 3 or 3 1/2 weeks before you even crack the lid for the first time. You'll want to grab a gravity reading after that, and then three days later. If you get the same number both times you're done. Make sure you're sanitary. Take your hydrometer beer and drink it down. Don't put it back in the fermenter. Use lots of Star San or Iodaphor to sanitize anything near the beer, including your hands. You're supposed to be paranoid until you know you can make good beer. Bottle by week 5 and you'll be fine for not having to repitch unless you use a super flocculant yeast.

 

Why would you consider MrB to be a 'substratum thing' especially since you said it turned out all right?

And...WTF's a 'substratum thing' anyway?

 

I agree he'll be fine if bottling by week 5. But I'll be danged if I can think of a yeast strain that is so flocculant that there wouldn't be enough left to bottle carbonate.

 

I'm leery of Wyeast's Scottish and WLP007. I was also nervous about my lager yeast.

 

I think the fastest floccers look like they have completely dropped out by then, but I don't think they really have.

 

Tell that to my flat 6er of 60 shilling ale. 4 weeks at 58F and a week at ambient temp (68F). I bottled the top gallon of the fermenter. I waited three more weeks at 70F and got no bubbles. I went back and recarbed with more yeast and a touch more sugar. Now I rouse the fermenter and I draw from deeper down in the fermenter. Trub be damned, I don't want flat beer.

 

I'm a little surprised to hear this. But why add more sugar?

 

I just ballpark priming sugar with a measuring spoon. It's not really sanitary, but it's quick and they're drank within a month by friends. I add the sugar right after I sanitize the bottles. Some comes out with the Star San when I fill because the sugar is in the bottle, rather than the beer as when you use a bottling bucket. I'd rather have over carbonation than under carbonation. I think next time the sugar will be the last addition to each bottle.

 

I can only guess he meant it as being a foundation to build upon. Never really heard the word used that way though.