Hi gents,
Second time using 1056 on Sunday, pitched at about 2000 and decent airlock activity when I checked the following afternoon.
Popped my head in the FV fridge for a look today and there's no activity. Took a gravity sample and it's 1.050 from 1.065. Made sure the lid was sealed properly and pushed some CO2 from the headspace by applying pressure to the lid, making the "S type" airlock water lines level. Returned a few hours later and there was pressure under the lid and the levels were offset suggesting its still working.
So as much as I know that the airlock is no indication of fermentation, etc, etc. I'm usually away shortly after putting wort in the FV. So not around to check like an addict does...
This brew I added lactose, first time using it, and a healthy pitch of yeast as per an online calculator. Pitched about 23C with a 19.5C setpoint. Left the power off for 6 hours or so until the temperature reduced by itself.
Just find it a bit odd as my typical batches with US-05 will have steady airlock activity for the first 5-8 days and then nothing when fermentation is done.
Appreciate your thoughts and input.
Cheers!
Second time using 1056 on Sunday, pitched at about 2000 and decent airlock activity when I checked the following afternoon.
Popped my head in the FV fridge for a look today and there's no activity. Took a gravity sample and it's 1.050 from 1.065. Made sure the lid was sealed properly and pushed some CO2 from the headspace by applying pressure to the lid, making the "S type" airlock water lines level. Returned a few hours later and there was pressure under the lid and the levels were offset suggesting its still working.
So as much as I know that the airlock is no indication of fermentation, etc, etc. I'm usually away shortly after putting wort in the FV. So not around to check like an addict does...
This brew I added lactose, first time using it, and a healthy pitch of yeast as per an online calculator. Pitched about 23C with a 19.5C setpoint. Left the power off for 6 hours or so until the temperature reduced by itself.
Just find it a bit odd as my typical batches with US-05 will have steady airlock activity for the first 5-8 days and then nothing when fermentation is done.
Appreciate your thoughts and input.
Cheers!
