I have a Shiraz that had completed fermentation and clarification and was being stored in a carboy until I had time to bottle. Apparently, the air lock was knocked off and it was sitting open (with a dark towel over the top) for up to 7 days (the last time I checked it). Is there any way to check for contamination or is it a lost cause?
After 4 days my mead started to sparkle and I can see Co2 bubbles forming pretty fast but it's the second week now and there is no bubbling in my airlock or even a pressure build up. I know it's completely air tight and I'm a little bit confused about that as I'm a novice brewer. Can anyone help? I opened my batch and it was self carbonated but not fermented. The starting SG was 1100 and final SG was …
I have just started brewing for my first time and have one of these all in one starter kits see here (lager) The instructions were not terribly clear or I misread (more likely) and didn't realise I needed to add the bubbler airlock to the top of my tub after I mixed everything together. I'm into day 4 of fermenting now and have just added the airlock with water in. I have read you don't necessarily need an airlock but …
Imagine that brew-day rolls around and you find yourself without an airlock for your carboy or bucket. What other things can you use in it's stead? Further imagine that you do not have the materials for a blow-off tube. Touch on infection risk and what to do if you also do not have a stopper. Inspiration for this question goes to WhatsBillDoing.
I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is highly stretched due to the high pressure of gas released in the fermentation process and it's about to explode. I have a few questions. Is it bad to produce beer like this? ( i don't have money to buy airlock). Should I …
When making cider... We had pressed apples and put juice in a container with a lid (airtight) (forgot about bubbler). Added the yeast after 1 day. Changed the lid on day 2 to one with a bubbler. On day 4, doesn't appear to be any fermentation. Should I be worried? Thanks, Rachel
I've just started making my first brew, and am using vodka in the airlock, but am hoping for some more detailed info about what is best practice, or if there is not really any difference between using water, vodka, or other things I haven't thought or heard of... Also, does the quality of the vodka count? (As in, cheap vodka has a, er, particular taste - if that ends up in the fermenter, how much will it affect the brew …
If I put some beer in a secondary vessel for medium-term condition (e.g. lagering or dry hopping), do I need to put an airlock on it or can I just close it up with a stopper or put it in a keg and seal it? Presumably the yeast are not really generating any more CO2. (Note: I'm not talking about an actual secondary fermentation with fruit or something, where the yeast will clearly be active.)
I've recently switched to Starsan from B-brite, and have had, shall we say, very tenacious krausens. I know that the Starsan foam isn't harmful to the beer, but it's foaming up in the carboy to the point where it pushes material up into the airlock. I've had to switch out airlocks a few times now to prevent a kaboom. It doesn't look like I'm getting more active fermentation, just that the bubbles in the krausen don't pop. It builds and …
I just had an issue with an oatmeal stout. I'm just starting to brew beer at home (BIAB) and I think I made some mistakes. I had my water at 80°C hoping for the decrease of temperature to 72°C when adding my grains. So I just kept at it not knowing this was a problem. So my OG was at 1.070, recipe indicated it should be at 1.068. Then I put the beer in the fermenter and after 7 days …
Will this cause a problem in the fermentation process? My first batch was fermenting fine but this batch the water is up way higher and I'm wondering if that's why I'm getting no bubbling so far. Brewed yesterday, temp @pitch 65f. Yeast: Wyeast 1010 American Wheat (Tried to upload picture wouldn't let me. But basically on the right side there is no water, it's all on the left side of the airlock way past the max level line)
I have 30L of pressed apples. After getting the wild yeast started in one week, I put an air-lock on. This is how my carboy looked right after that operation: I used organic raw apple cider vinegar as a sanitizing solution in the air-lock. Hope that was a good idea. Anyways, air-lock bubbled for an hour or so right after being set, but after one hour, air-lock activity has stopped. Still, there's a healthy couple fingers of foam on top …
I made a kettle sour and added guava in secondary. Everything was going well for a week. I went out of town for the weekend and noticed my carboy stopper and airlock about three feet away on the floor. Beer looks like it may be contaminated... thoughts on what to do? Could I add some campden drops or reboil? Or is it ruined?
I have always used either a blowoff tube or a three-piece airlock (one with the small, floating cap on the exhaust tube) for fermentation. Today's batch is my first using the two-piece (S-shaped) airlock. I filled both chambers to the max line marked on each tube and noticed that, after several hours, the sanitizer from one of the chambers has almost completely transferred to the other side, with only a small amount of sanitizer remaining in the U-bend beneath the …
I did my first brew (all grain), some things were complicated to achieve and finished at 4 o'clock in the morning because I decided to start at 10 pm (big mistake). At the end of it all, after I sanitize equipment and put the wort in the fermenter bucket, I sealed and placed the arilock. Only to realize that I did not put water in the airlock after only seven days of fermentation! What can I do now? A second …
I did a brew on Saturday and cooled, got in the fermenting bucket and added yeast, added starsan to the chamber in the double bubble airlock and got it under the stairs. Ever since then, the starsan gets sucked into the fermenter, fairly quickly as well (after I replace it). I've heard this is due to temperature change creating a vacuum. I've also heard that that shouldn't happen with this type of airlock. Its not happened before to this extent …
This airlock won't stay in my 5-gal glass carboy. https://morewinemaking.com/products/universal-stopper-hole.html I've tried drying out the bung hole and also the bung outer edge, but it still slowly rises and pops out. This is my masking tape hack to hold it down. Are there better ones? What is the proper procedure for installing airlocks?
Hi i am doing my first home brew. after less than 24 hours the beer was coming through the water in the air lock. i looked online and it said to change the airlock and put it back on i did this several times. I did this for the last time some nearly 24 hour ago and now there are no bubbles in the airlock. I am waiting for my sg tool to come so i can check the sg …
I'm about to brew a 5lb batch, I don't really know exactly the step when should we add corn sugar though. Also, I'm wondering that once I'm done boiling and adding DME, yeast, hop, etc.. then shall I cover my bottle with the lid and an airlock as well as taking a sample to pour into the test-jar? I don't think the beer in bottle and jar have the same condition to be the same. That's all I need to …