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I just recently (Sunday midday) brewed a Bishops Tipple clone. (I'm hoping) It was a partial mash, using:

1.5Ib pale malt,

500gms crystal malt

1oz black malt

1oz wheat malt

A can of coopers real ale for malt extract.

Goldings Hops

750gms Golden Syrup

2oz Molasses

And Safale s-04

The airlock on the fermenter only just started bubbling now when I got home from work. Normally when I brew, the airlock starts to bubble within an hour.

Should I be worried?

Views: 64

Comment by denimglen on June 22, 2009 at 7:09pm
No 24 hours 'lag' time is good.

Visible signs of fermentation withing 12 hours IMO aren't a good thing, generally means over pitching. You want the yeast to reproduce somewhat to create (even a subtle) ester profile, and over pitching can do a lot more harm than good.

I don't start worrying until 72h of no signs of fermentation.
Comment by Reviled on June 22, 2009 at 7:11pm
WTF is with this lbs and oz's?? ;oP

I wouldnt worry about the beer, it should be fine, as DG says, 24hours lag time is all good!
Comment by HerrSchnapps on June 22, 2009 at 7:16pm
^ as denimglen said. The fact you normally get bubbling within an hour seems abnormal.
Comment by cerevisia on June 22, 2009 at 7:21pm
Ah ok. That's a weight off the shoulders then. :D
Comment by cerevisia on June 22, 2009 at 7:23pm
@Reviled: Sorry man, that's the only way I know how to do measurements - a guy from the U.S taught me how to make beer and I haven't really figured out the conversion yet..

I'm working on it! ;)
Comment by cerevisia on June 22, 2009 at 7:25pm
Hmmm, wonder why it starts bubbling after so short a time then?

Too hot for the yeast perhaps? The beer always tastes good though..
Comment by Reviled on June 22, 2009 at 7:33pm
The airlock is generally not a good indicator of fermentation, it could be sucking in air as it cools down?generally I look for condensation on the lid and a krausen as a sign of fermentation
Comment by denimglen on June 22, 2009 at 7:35pm
You have to remember that all the airlock bubbling only shows that there's is pressure difference between the inside of the fermenter and the atmosphere outside the fermenter.

If it is actually fermenting in an hour I would say you are over pitching by A LOT, I recommend using the pitching rate calculator at mrmalty.com.

The only way to tell that it is fermenting is by taking gravity readings and seeing them drop, visual signs such as krausen and airlock bubbles should be a rough guide at most.
Comment by cerevisia on June 22, 2009 at 7:46pm
Krausen? (Sorry, still kinda new to this)

There is definitely condensation on the lid.
Comment by denimglen on June 22, 2009 at 7:55pm
Krausen is that nasty looking creamy shit that the beers hacks up and sits on top of the beer while it's fermenting.

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