I brewed my first batch last night! I learned a lot after I had it all sealed in the fermenter. It was a Autumn Amber Ale extract kit. After my boil I used a chiller and had it down to 80 degrees in about 10 minutes. After chilling and putting it in the fermenter I topped it off with about two gallons of cold water from my kitchen sprayer to aerate. I took a SG reading that was 1.064 and pitched my yeast. I used Muntons yeast. I put it in dry and it was all sitting on top of the foam I created so I gave it a gentle stir to get it in to the liquid and off the foam. Wort temp was 65 degrees at this time. I sanitized my bucket, cover, airlock, thief, thermometer and yeast package. I was a bit manic about since it seems that it is the one thing that will ruin your brew. This morning I woke up to a occasionally bubbling air lock. It's afternoon it was aggressively bubbling. This evening 24 hrs into fermenting it has completely stopped. Is that normal or not? I have found a few things that were a bit off for my first time. After aeration with the hose I didn't give it a good stir before taking a sample, when I filled I only went to about 4.75 gallons, andI may be overreacting about the yeast stoping. Is it the type and way that I pitched it? Most info I have found says don't worry and take another sample to see how things are going. 24 hrs seems a bit early to be doing that. Thanks for your help!
