Fermentation happens as bacteria multiply, eat and essentially “spoil” food. As the bacteria eat they create CO2 and alcohol. Those bubbles are the CO2 escaping from the product that is fermenting. If you don't see bubbles, that might signify a problem, as in fermentation isn't taking place.
And it is the carbon dioxide that rises to escape out. So it appears as bubbles. When more and more carbon dioxide is produced, the size of the bubble also increases. In yeast fermentation, the bubbles get larger due to the increasing amount of carbon dioxide produced as the byproduct.
These signs may include bubbles from carbon dioxide, a cloudiness in the brine or the color fading from the vegetables. If you REALLY don't think something is fermenting, taste it after a couple days (not hours).
They see that the airlock is not longer bubbling and figure this is when the fermentation is done. In reality, the fact that the bubbling stopped is only an indication that the fermentation may be done, but is is not an absolute indicator.
Cause 1 Leaks: Lack of a physical sign of fermentation (airlock bubbling) can be due to several things. If the airlock is not bubbling, it may be due to a poor seal between the lid and the bucket or leaks around the grommet. Fermentation may be taking place but the CO2 is not coming out through the airlock.
Within 24-36 hours, carbon dioxide normally starts bubbling through the airlock, as long as everything is working correctly and if the fermenter is sealed properly. Fermentation can take as little as 3 days if you are using a fast-acting yeast and the temperature is ideal.
An Unsafe Ferment:
Visible fuzz, or white, pink, green, or black mold. Get rid of it. This means your ferment was exposed to too much oxygen, bad bacteria was introduced during preparation, or it was too warm. Either way, it shouldn't be consumed.
For the next 1 to 3 days, you'll start to see bubbles popping rapidly up through the airlock. At first, they'll pop up every few seconds, then every second, and then even several times a second.
If you've pitched your yeast and it's been over 24 hours, but don't see any airlock activity, you may be thinking that fermentation isn't happening. However there could be a different problem. No Seal / Bad Seal: This typically happens in buckets where the lid isn't secured tightly on the bucket.
Re: Bubbles in airlock stopped after only TWO DAYS!
Really nothing to worry about with it not bubbling. As long as the lid fits reasonably well, there's pretty much no risk of contamination.
Good indicators of fermentation health.
Well, might as well start off with bubbling since we just finished with it! Good, rapid bubbling (especially with an aroma you expect) is a pretty solid sign that your fermentation is going apace, and a cessation of bubbling is a good idea that the fermentation is done.
A good ferment will be crunchy, firm or soft, depending on what you're fermenting. If it's slimy, let it ferment longer to see if it goes away. Sometimes ferments high in sugar, like ones with beets and carrots in it, will cause the brine to be slimy and thick. This can go away with time.
Fermentation in progress: carbon dioxide bubbles form a froth on top of the fermentation mixture.
One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.
Air bubbles form when the amount of dissolved air in a solution exceeds the saturated solubility. Saturated solubility is the amount of air that eventually dissolves in a solution when it is left exposed to air and the air entering and leaving the solution are balanced (in equilibrium state).
For most beer the major part of the fermentation is done within 3 days of the first signs of vigorous fermentation. The rest is just conditioning. For a big beer it'll take longer.
What happens is that once your yeast has consumed most if not all of your sugar, it can actually start consuming its own cells. If this happens your batch is likely spoiled, but if you don't leave your batch for too long in the primary, this shouldn't happen. So in conclusion, yes you can ferment beer for too long.
Beer, we always recommend that you bottle your beer no later than 24 days in the fermenter. You can go longer but the longer your beer sits the more chance you have to get an infection and get off-flavors in your beer. The 24-day mark has always worked well for us.
Burping is essentially just opening your bottles ever so slightly during the second fermentation process to release air or “excess pressure” in the bottle. Many brewers recommend burping bottles every day, or every other day while your bottles are fermenting at room temperature.
That being said, a general guideline is usually 2-3 weeks for primary fermentation followed by several weeks or even months of cold conditioning/lagering in a secondary vessel. The whole process takes about 2-3 months, depending on the style. This article dives into more details on lager fermentation.
If the mould has settled in your fermentation jar, unfortunately, you must throw it away and start over. If there is mould, that means that your vegetables have been in contact with oxygen. This is something we want to avoid!
Unless foodstuffs are specially preserved, bacteria, When we like the results of the transformation, we call it fermentation; when we don't, we call it rotting.
Cover the Jar with a dark kitchen towel.
Lactic acid-producing bacteria (LAB) (the bacteria that do the work of fermentation) flourish in the dark, and light kills them. UV Light in the amounts that penetrate the Jar seem to be beneficial to yeasts, and is to be avoided.