Just started my third ferment using an air lock for the first time. Frozen red jalapenos, red serrano, carrot, onion, garlic, plus a lacto starter. Things kicked off radically and went for a week now it's settled down with consistent subtle bubbling.
Question is: what should I see in the air lock? I don't notice the inside cap moving up or down, or bubbles displacing inside. Nothing really. Is it working is what I wonder....
I did screw up by filling the mash too high and with the significant action early action some of the brine pushed up into the stem of the air lock, but I got it settled down and now it's clear.
How does one tell if its a-o-kay.
K
Question is: what should I see in the air lock? I don't notice the inside cap moving up or down, or bubbles displacing inside. Nothing really. Is it working is what I wonder....
I did screw up by filling the mash too high and with the significant action early action some of the brine pushed up into the stem of the air lock, but I got it settled down and now it's clear.
How does one tell if its a-o-kay.
K