We are brewing 5 gallons of Milk Stout and after two weeks of fermentation there have been no bubbles of CO2 released through the airlock. We decided the dried yeast must have been bad so we boiled a gallon of water, added 8 oz of Karo syrup and once cooled added it to the second fermenter with another package of yeast.
This created a vacuum rather than a gas emission, draining the sanitizer out of the airlock three times in an hour. What gives? We did shake vigorously to oxygenate the wort after adding the second yeast packet.
We are novices, this being our sixth recipe.
This created a vacuum rather than a gas emission, draining the sanitizer out of the airlock three times in an hour. What gives? We did shake vigorously to oxygenate the wort after adding the second yeast packet.
We are novices, this being our sixth recipe.