Subject: CO2 bubbles
Date: 1989-02-17 14:19:51 GMT
Paul Perlmutter writes:
>Not so. I mixed up the batch in a plastic fermenter, pitched the starter
>and THREE! days later no CO2 was coming out! So this afternoon I removed
>the cover and peeked inside ... there was a lot of froth, so I stirred it.
>(By the way, I tasted the wort, and it tasted fine). I then replaced the
>top. A few hours later, CO2 is coming out strongly.
>What happened? It appears to me (the naive brewmaster) that the stirring
>was a strong catalyst to activating the CO2 production. Is stirring valuable?
If there was a lot of froth, then it was fermenting fine. I suspect that
you didn't have a real great seal on the fermenter, so whatever CO2 was
coming out didn't have to go through the lock. When you replaced the lid
after stirring you got a better seal.
I once did a lager that gave me no bubbles, and no head either, for over
a week. I was about ready to toss it, figuring if it hadn't started yet
it was sure to be contaminated. A gravity check showed about a third of the
starting value, so it must have been fermenting slowly all along.
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