Hi there,
I just started an IPA beer in the 6.5 gallon fermenting bucket from Midwest Supply (it does not have a rubber grommet in the lid). I placed an airlock, and firmly placed the lid all the way on with light taps from a hammer.
OG was 1.064. Constant temp in brewing area is 78 degrees F.
Never saw one single bubble in airlock, tho I watched carefully and often. Still no bubbles after 3 days, I pitched another dose of dry yeast, Safale S-04. When I opened to add new yeast, there was some bubble crud on the sides of the bucket above the liquid line, I tested SG and it was 1.016!
Did complete fermentation take place? How did it do that with virtually NO bubbles escaping thru airlock, and lid hammered down tight?
I have made a few batches in the past in glass carboys and never had this happen. Any ideas/advice?
I just started an IPA beer in the 6.5 gallon fermenting bucket from Midwest Supply (it does not have a rubber grommet in the lid). I placed an airlock, and firmly placed the lid all the way on with light taps from a hammer.
OG was 1.064. Constant temp in brewing area is 78 degrees F.
Never saw one single bubble in airlock, tho I watched carefully and often. Still no bubbles after 3 days, I pitched another dose of dry yeast, Safale S-04. When I opened to add new yeast, there was some bubble crud on the sides of the bucket above the liquid line, I tested SG and it was 1.016!
Did complete fermentation take place? How did it do that with virtually NO bubbles escaping thru airlock, and lid hammered down tight?
I have made a few batches in the past in glass carboys and never had this happen. Any ideas/advice?