FAQ

Here are some of the most frequently asked questions from our customers.

  1. Q: My airlock isn't bubbling.  Do I need more yeast?  
    A:  There could be multiple things going on.  First, the intense pressure formed during fermentation could be forcing CO2 out from a different location.  Second, some yeasts work faster and some work slower than others.  Your yeast could be working a little slower than you are used to or it could have worked very quickly and your fermentation could be just about complete.  The only way to know what exactly is going on is to open up your fermenter and check the gravity using a hydrometer.  However, we would advise you not to open your fermenter for at least 36 to 48 hours after you pitch your yeast, because you may inadvertently introduce unwanted bacteria when you open your fermenter.  When you do open your fermenter, check to see if there is a ring of yeast forming around the edge of your beer (also known as "krausen").  Additionally, take a hydrometer reading to see if the gravity is falling.  If you see krausen and the gravity is falling, then replace your lid and airlock and wait until fermentation ends.  If there is no krausen forming and the gravity has not change, then consider adding more yeast.