Originally Posted by BrewRock_54
I am brewing a Bourban Dubbell and an IPA. The IPA on the first day of fermenting put out gas bubbles for 2 days straight. The Bourbon Dubbell on the first day of fermentation put out bubbles for about a day. Should I be worried that the Bourbon Dubbell has gone bad? Or do some beer brews put out more gas then others?
I'm confused if you are after 'rate of bubbling/out gassing' or 'total quanity'
The beer with the greatest gravity change should release the most CO2, It may not release it in a way that is noticible by you (you sleep right? and work?) As others put it yeast, temps, etc can change rate of release.
but roughly, for every 1 glucose the yeast takes up, it makes 2 co2 and 2 ethyl alcohol. There is a little fudging because in the begining, sugars go into making new yeast with the O2 and yeast nuetriants. But anyhow since that is the chemistry, a larger OG should result in a larger CO2 release, but things like temps, rate of conversion, work, sleep, seals on containers, etc will all screw with you. Hydrometers are your way to be sure.