BaronVonMclaughlin
Member
actually - just did a bit of reading there and it's answered my question, basically bubbling isnt a good indication of whats going on - cool, was getting worried!
It's normal. If your seals are all good, the presence of vigorous bubbling means fermenting. It more or less stops bubbling when active fermentation is over. The next step is to give the beer a little time for some of the yeast to drop out of suspension.I'm sure this has been asked before but I cant seem to find it - started my first brew on friday night, was bubbling away all day saturday and sunday but it seems to have stopped today (monday), seems to be no activity at all - is that normal?
dave8274 said:Thanks. I was defining it as airlock activity. I know airlock activity isn't always the best indicator, but my buckets do have tight seals. Sounds like I have about the same lag time as you do.
Thanks. I was defining it as airlock activity. I know airlock activity isn't always the best indicator, but my buckets do have tight seals. Sounds like I have about the same lag time as you do.
i'm incredibly guilty of 'peeking.' i probably open my beer two or three times within the first 36 hours. i like to smell it and check for bubbles on the surface. much as i feel like i can taste the gravity of wort, i feel like i can smell how far along fermentation is.
It looks fine but your 78F is too high. There will likely be some solvent flavors in there. In the future, pay attention to your yeast's optimum range and try to get it at least 5F below the maximum.
Time for me to be a noob:
So I did my first ever brew Monday night in my apartment using the NB deluxe kit (Irish Red Ale). Storing the carboy in my guest bathroom (dark, 76* in my apartment) . The brew went well, the only place I may have faltered is cooling the wort down (ran out of ice), I had it cool but not sure cool enough. Monday night and into Tuesday there was a lot going on in the carboy. Some foam lot of bubbles in the wort, etc. No bubbles up in the airlock though. Each day since has been fewer and fewer activity (bubbles in the wort smaller and less frequently). Now it looks like what is attached. Just some small gatherings of bubbles. I've never had anything going on (bubbling) in the airlock so I am starting to get nervous. I didn't get anything in the kit to take a reading so I'm looking for help (or someone to say everything looks fine give it another week and then move on to the second fermentor dude).
It is fine to transfer. At 68 degrees, most of your fermentation will be over with 96 hours or less. Even if it isn't quite done (though it probably is), plenty of yeast will remain to finish things up in the secondary.Newbie here, I brewed my first batch (Caribou Slobber from NB), I can't seem to find an answer, but how do I know when I can transfer to a secondary? Is there a specific gravity # I'm looking for? My brew started fermenting like crazy within 8 hours, and its been a week, seems like nothing is going on anymore. Its in my basement which is ~68 degrees.
Why is you bucket sitting in a tub of water? I'm guessing that it's just to cool and your yeast is asleep. I would try warming the room to about 70 and give it a couple of days. If nothing happens repitch.
During the cool months I ferment my beer in our laundry room where I keep a small oil filled radiator space heater to keep it at a nice 70 degrees.
Steve
Rambuck said:So, guess the question is why the water was low, then back to Max later?
As long as your sanitation was good, it will be fine.
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