Hello everyone, just so ya know, im kinda sorta new, I have made a few batches of homemade brew. What Im brewing now is a stout. I brewed it about 2 weeks ago and the instructions for my friends recipe says I will "crack my first bottle in about 3 to 4 weeks.
Where I am at now is in a yeast standoff. On day 2 after pitching the yeast, it began to ferment. It lasted about 3 days. Semi vigerous. Now I had to move the 5 gallon carboy, which is where the primary ferment is taking place, because I am moving. When I set it down after it was slightly shaken, It vigerously "bubbled" in my air lock for about a minute and stopped.
Now I dont know if I should shake it daily, or if I have ruined it because It was shaken? I have read here how some people shake there wort daily to get the yeast moving and some say absolutely not. I am paranoid because I helped my friend make a chocolate stout and it wasnt fermented and they turned into missles. But I dont have a hydrometer because it broke in the move.
Ok sorry to drag this on, But I need help. With some expert advice...should I shake it daily till I dont get bubbles? should I just let it go on its own? When do I know when its "truely" done and to begin the bottling process? Thanks everyone for reading my issue. Hope to hear some resonses!