Well my Espresso Stout I been talking about was brewed day before Yesterday Feb 22,,Yesterday the 23 it started really Rocking and rolling and bubbled HARD until this morning and simply quit? Whats yalls feelings on that,Again I was Using Nogginham Yeast,on 5 gallon batch,,Not worried really,just wondering,cause first batch bubbled 4 days I think but will have to see what yeast I was using on it,Larry
In my experience, I see yeast activity usually within 12-24 hours. From that point for about the next 2-4 days it can be an intense active fermentation. Days 3-10 usually have some bubbles but tends to be moderate. Days 9-? I tend to see almost no activity. So you saw really aggressive fermentation for about 24 hours and then nothing? How did you prepare your yeast and what temps are we talking about here? And by "nothing" do you mean there is absolutely no activity to be seen? Or did it just slow down dramatically but you still get little burps every now and then?
Just pitched the dry Nogginham yeast from pkt & yea very Hard aggressive activity not even for 24 hours cause this afternoon would be a total of 48 hours and I mean NO BUBBLES at all RIGHT NOW! That's at 63 to 54 degrees
Hmm, I'm no expert but it may be that the yeast got stressed quick and died off. Could be that your wort was too warm and the yeast "stripped gears" and worked too hard too fast. Hopefully some others will chime in with more certainty. Curious, do you know what your wort's gravity was when you pitched that packet o' yeast in there? If it was really high, I believe that also could contribute to stressing the yeast. I can't jump to a certain conclusion but if you can be sure the wort is at a good fermentation temp (I'm thinking 64-67F give or take) you may want to throw in another packet of yeast to see if you can get it going again. But I'd wait to see if some others chime in first.
Carboy or bucket? If bucket, perhaps your lid cracked a leak. I have had beers show no fermentation in my buckets only to find the lid wasn't sealing completely... Once fixed, bucket pressurizes and the airlock is going crazy. Something to check. Check your gravity as well... See where it's at and check again a day or two later to see if it's still going.
Its a good Yellow top bucket and there was a very small tiny leak,thought it was tightened good,but wouldn't taking the lid off a re~pitching the yeast be problematic? I have some older yeast about 5 years old I found in my office,it has been in a cool place but may be dead,will see what everyone thinks,I pitched the yeast at about 77 degrees and my last batch was same temp during fermentation,Larry I JUST checked it,,it started back very very slow,,that's Crazy because I watched it a long time and it was NO BUBBLES at all,,That's weird!! Maybe all is well after all,sorry fellows I been watchin it,,watchin it close,,WEIRD!!!
Two things here: 1. Seems like @invertalon hit the nail on the head! And I think, if that is the only problem, he was saying to just make sure you close it up nice and tight and, IF all other variables are in control, your yeast might very well show signs of fermentation again (actually never stopped fermenting it's just that you couldn't see signs of it as the CO2 being produced was easily escaping out from the opening). Maybe no need to pitch more yeast! 2. If you pitched the yeast at 77F I'd say that's much too warm. 77F is a very high temperature to ferment at and if you actually pitched at 77F, fermentation activity would have increased that by a few degrees as well which would bring you into the 80s. Now, you say your last batch was around the same temp so I don't know. I would have to have a sample myself but you very well could've had some fusel alcohols with that batch.
Ok Curmudgeon,,I will get my temp down more next batch,,say what maybe 64 or 67? The first batch was very good but I will start watching the lids tightness and I will start using a Tube in a bucket of water like mention earlier in other post.
A watched air-lock never bubbles I think is the saying. Seriously, "Flash Fermentation" is not common but it does happen. 24 hours and done can happen. Especially with dry yeast. Those critters are packaged and ready to go much quicker than liquid bugs. Though no bubble activity is usually just a leak. What you do need to do is use your hydrometer, because bubble activity is infamously unreliable, and also routinely explained to be unreliable by veteran homebrewers. When you hit FG your done. Bubbles are just fun and gratifying. Cheers.
