I have a couple of quick questions.
First, I understand airlock activity is not directly connected to active fermentation, and that you can have fermentation with little or no airlock activity. What I want yo know is this, if I have airlock activity, what else could cause it, aside from temperature fluctuations of course. For example, will an infected batch bubble away like a ferment will?
Second, will batch size effect fermentation time? For example, if i brew say 6 gallons of wort, and then placed 1 gallon into a 1 gallon jug, and the other 5 into my 6.5 gallon primary, and they are kept at the same temperature, will the 1 gallon batch finish sooner, or will they both finish about the same time?
I have a few batches under my belt, so I am no longer ultra paranoid about whether or not a batch is working, I just realized I didn't have any answers to these questions.
First, I understand airlock activity is not directly connected to active fermentation, and that you can have fermentation with little or no airlock activity. What I want yo know is this, if I have airlock activity, what else could cause it, aside from temperature fluctuations of course. For example, will an infected batch bubble away like a ferment will?
Second, will batch size effect fermentation time? For example, if i brew say 6 gallons of wort, and then placed 1 gallon into a 1 gallon jug, and the other 5 into my 6.5 gallon primary, and they are kept at the same temperature, will the 1 gallon batch finish sooner, or will they both finish about the same time?
I have a few batches under my belt, so I am no longer ultra paranoid about whether or not a batch is working, I just realized I didn't have any answers to these questions.