Completion of fermentation process indicates low concentration of glucose i. The completion process depends on the initial glucose content, pH, nitrogen assimilation, Dissolved oxygen etc. Does fermentation need to be airtight? In fact, primary fermentation should never be airtight because you run the risk of blowing the top off of your fermenter or breaking it completely.
As carbon dioxide is created during the fermentation process, an incredible amount of pressure can build up over time. So if you are using good quality ingredients and techniques, a pure yeast strain with a good starter, and are not planning on leaving the beer in your fermenter any longer than needed — then a secondary is not needed.
Just leave it in the primary and let it go. Knead the active yeast mixture into the dough, then let it rise in a warm, moist place. This can also be an indicator to see if your yeast is not active. It should be between F and F. Discuss making up beer kits - the simplest way to brew.
The activity in my primary fermenting bin after 3 days seems to be pretty minimal now What would happen if I took the lid of my bin, and stirred or whisked the contents around with my sterilised long handled spoon to get some air dissolved back in the water? Would this get the primary fermentation going again?
I have read and heard different ideas on this: some say getting air back in to the primary fermentation gets the yeast going again, and some say just leave it alone for a week or two till not more CO2 comes off and the specific gravity is stable Am I having a possible issue because dried yeast sprinkled on top as in my kit has problems sometimes?
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