Fermentation; Vodka airlock

[Wilson]

Ok, here comes another beginner question. I just brewed my first batch of American Amber Ale yesterday, everything went smoothly (I think), pitched the yeast, and about 5 hours later noticed that bubbles were comming from my airlock already. Before I went to bed, the airlock was bubbling great ~3-4 bubbles per sec. Now this morning, I noticed that my airlock had lost all its vodka (a homebrewer told me to fill it with vodka to reduce contamination issues) and I noticed that my temperature strip was off the scale (over 80 degress). I could see in the airlock and saw some gas rising from the bottom. Refilled the airlock, but the primary in some cool water with a shirt over it, and immediately gas started comming through the airlock. Now, about 24 hours since pitching, there seems to be no activity at all. Did I kill the yeast by the hot temp, or is the vodka a bad idea? Was this just degassing at first and I got excited? I forgot to take an OG, so I figure I'll wait a few days and see. Any advice?

[brewmonkey]

The vodka was fine. The reason for using it is if it does get sucked in by a vacuum it will not contaminate the beer.

Chances are, with temps that high you have fermented out. Alas, the batch is not "ruined" but will certainly have some fruity flacors/esters due to a high fermentation temp as well as some fusel oils (Higher alcohols) production which will need some time to condition.

Take a reading now and see where you are.

[hemogoblin]

I just use water w/ a drop of bleach in the airlock and have had no infection in a dozen batches.

Get that fermentation temperature down! I fermented my second bacth at about 80, not knowing any better, and it tasted sickly sweet like butterscotch. I choked most of it down, however. Used some for cooking hot dogs too!

[Wilson]

Thanks for the help! I guess living in Louisiana I will have to be more carefull with the temp. I had assumed that keeping my apartment at about 72F would be enough. But these chemical reactions probably produce heat of their own. Oh well. Like I read in an earlier post, maybe I can pass this off as a little known Belgian ale. ;) I will take a reading and go from there.

PS--Does this mean that the yeast has done all it can do? Am I done fermenting? I am going to wait it out anyway, but would like to know for grins. Thanks again.

[toneyc]

Yes, wait it out anyway. Give it a week or two to sit and be happy.

I started using vodka in my airlock when I noticed mold growing in it. I didn't like the idea of using bleach or sanitizer solution in the airlock because of the possibility of the solution being sucked back into the fermenter.

:)
Toney.

[Wilson]

So after 3 full days in the primary, 2 of which the temp was between 68-70F, I took a hydrometer reading and it read 1.011. The instructions said it should be around 1.014. Assuming my OG was close to the recommended 1.050, this doesnt seem too bad. I tasted it, and I know its only been 3 days, but it didnt seem too bad. A little bitter, citrusy--like grapefruit. There has been no activity in 48 hours and I was wondering if I should go ahead and transfer to secondary or give it a few more days?

[BucksBrew]

I'd wait another day and then transfer. The ferment is probably over, but you may get a little more activity when you rack due to you resuspending the yeast. IMO

[Wilson]

Thanks, I'll do just that. Thursday will be 5 days, its going into the secondary fermenter then. I'll keep my fingers crossed. Thanks for all the help!

[YamahaXS]

btw, I have read somewhere that yeast DO create heat, but I don't think that would account for a 8 degree rise, especially if you are air conditioning. I dunno for sure, but that would be my guess. If you are sure your ambient air is 72 F and steady, then you could also blow a fan over the carboy maintain a better / steadier temp. cheers!

[Wilson]

Yeah, I put a fan on it with the "wet T-shirt" method, and my temp dropped to the correct range. Of course a cold front just moved through too, I bet that helped.