My first batch didn't bubble nearly as much as the second. Does low to moderate bubbling for 1 or 2 days sound healthy? Seeing them side by side the difference in bubble activity is huge. What is going on here? American Red Ale not much bubbling, Sierra Pale tons of bubbling.
Fermentation rates depend on many factors: yeast, temperature, sugar profile, pitch rate. That's why we use hydrometers to check the finish gravity.
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We've forgotten to check on both our batches... whoops. We realize after the fermenter is sealed and opt to do it next time as to not risk infection. So this could be a healthy brew even though it's less active, but the only way to know for sure is to check the gravity. Got it. Thanks.
Yeast Activity
Linear Mode
