need some help 1st brew

[delmucho]

so this is my first beer. I thought the brewing process went very well. The initial brew date was a week ago. When i pitched the yeast it started bubbling within 3 hrs and I thought it was pretty good sign but then 2 days later bubbling stops and the krausen started to drop back into the beer. my question is should i be worried about this. Could this be a stalled fermentation? just would like some advice from some veterans

 

[GilSwillBasementBrews]

Nah totally normal. Give it another week take a couple gravity readings a few days apart to make sure stable then bottle. Your good. That's what it's supposed to do.

Active fermentation usually only takes a few days. The rest of the waiting is for conditioning and letting all the yeast and trub settle out.

 

[delmucho]

Thanks man. any reason why the process is faster or slower? just depends on the yeast?

 

[jakenbacon]

If your temps were say, 72+ , that would lead to a quick fermentation, and some esters as well. What temp was your wort at during fermentation?

 

[cswest]

Yeast selection and temperature. Higher the temp, faster the ferment but that's usually not a good thing. Check your yeast for the best temp range.

 

[delmucho]

had it around 66 had it wrapped in a towel that was soaked in water

 

[jakenbacon]

had it around 66 had it wrapped in a towel that was soaked in water

Should be golden then brother, nice work, let us know how she tastes....

 

[mr_rogers]

Also depending on the style you probably want to give it a bit more time in the primary if it's only been a few days. Most say something like three weeks or more. Hef's are 3 and most other beers benefit from an additional few weeks.

Sounds like you're on the fast track though! I was a few batches in before I focused heavily on my ferm temps.

 

[kh54s10]

Again, that sounds pretty normal. Yeast will ferment fast at higher temperatures, but that is not always best for taste. For most ales and ale yeasts I like to ferment in the low to mid sixties. I look online on the yeast manufacturers website for their recommendations then I go for the lower end or the temperature range.

 

[delmucho]

ok thanks guys for the quick response. I'm brewing a northern brewer caribou slobber as my first beer. I did a initial gravity reading after i chilled the wort and it was high at least i think at 1.092 and just did another reading and it was at 1.022. is this correct or am I messing this up. and shouldn't it taste like beer at this point or should i wait? i tasted it and it tasted kind of funky. any advice again would be awesome.