On all beer I have made thus far (extract, partial mash, and on Friday, my first all grain batch ) all my fermentation action is virtually over in 24-48 hours. I realize that just b/c the bubbles in the airlock are gone doesn't mean fermentation is totally finished. I always get a krausen, but it is always small and I have never even come close to needing a blow off tube.
I have made various styles too (blonde, hefe, lager, pale ale, etc.). Both dry and liquid yeast.
Could it be that airiation (or lack thereof) is the issue? I shake the crap out of my carboy before adding yeast. I mean really, really shake it. Is that enough?
Fermentation temps are around 70 deg usually.
Any other ideas. Or is this even a "problem"?
I have made various styles too (blonde, hefe, lager, pale ale, etc.). Both dry and liquid yeast.
Could it be that airiation (or lack thereof) is the issue? I shake the crap out of my carboy before adding yeast. I mean really, really shake it. Is that enough?
Fermentation temps are around 70 deg usually.
Any other ideas. Or is this even a "problem"?