Mrcrowley269
Well-Known Member
Started a brew on new years eve. The brew started to bubble new years day. There was some blow off, but my major question is on a 5 gallon batch, bubbling for 34 days and still bubbling every 40-50 seconds. Is that. Normal? I did the recipe, should have been 1.071 but added about 3/4 more left over sugar. Also, does a longer ferment usually mean a higher ABV? I have kept the carboy under 70 degrees. Mainly around 65 degrees.