Ok... So I've read many a thread where it's stated that lack of bubbles is not an indication of no fermentation going on. This is kind of the opposite...
Do bubbles indicate there is activity, or are bubbles a pretty much meaningless sign either way?
The reason I ask is I'm fermenting a Saison... And like many others 2 weeks out it's sitting at 1.022. I upped the temp into the 80s, and the bubbles started getting faster out of my blowoff tube.
I plan to take another sample in about a week, so I'll find out then obviously what's happening- so I'm just kind of curious.
Could an increase in temp just end up releasing trapped CO2 more quickly, or are bubbles a definite sign of activity?
Drat... For some reason I thought I was in the beginners forum when I posted this... Sorry about the mislocated post.