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Old 11-26-2008, 12:20 AM   #11
Tripod
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No worries, mate.

I'd actually be surprised to hear that you had much activity at all in the secondary. Any little bit you see now would probably just be out-gassing anyway and would not be very active.

Just curious...did you take a hydro reading when you transferred?

-Tripod



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Old 04-28-2009, 01:17 AM   #12
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Hey guys quick question about my first batch of brew. I'm looking at a brown bage resedue on the botom of my lid. Also, my air lock bubbled the second day alot but not much after and the water in the lock turned into a beer coloured yellow. These couple things are worring me and i was wondeirng if anyone could give me some thoughts/advise/tips.
Thanks alot.



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Old 04-28-2009, 01:26 AM   #13
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Quote:
Originally Posted by HappeninHouse39 View Post
Hey guys quick question about my first batch of brew. I'm looking at a brown bage resedue on the botom of my lid. Also, my air lock bubbled the second day alot but not much after and the water in the lock turned into a beer coloured yellow. These couple things are worring me and i was wondeirng if anyone could give me some thoughts/advise/tips.
Thanks alot.
The brown "residue is called krausen, and that is the remnants of it, it means everything was fine, that fermentation happened. And like we say over and over airlock bubbling is irrevalant if it slowed down and stopped it just means that excess CO2 isn't needing to blowoff.....nothing more.
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Old 11-01-2010, 02:45 PM   #14
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i know this is an old post but wanted to +1 on everything that's been said above regarding the hydrometer being the best instrument for determining fermentation.

For example, i'm 72 hours into primary fermentation on a big Belgian Strong Ale with an OG of 1.094. Was concerned that there was no bubbling but remembered good ol Revvy's advice and took hydrometer reading and saw that its already dropped to 1.054...

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Old 11-05-2013, 03:44 PM   #15
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Default Whew!

I had the same concern. I brewed my first batch of American Amber Ale on Saturday, and it stopped bubbling today. After reading this, my mind is at peace! I can't wait. The instructions provided recommended to transfer to secondary after 4-5 days. Would the experienced recommend I wait longer? Thanks!

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Old 11-05-2013, 04:32 PM   #16
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I had the same concern. I brewed my first batch of American Amber Ale on Saturday, and it stopped bubbling today. After reading this, my mind is at peace! I can't wait. The instructions provided recommended to transfer to secondary after 4-5 days. Would the experienced recommend I wait longer? Thanks!
Yep. I'd say wait three weeks then either bottle right from the primary or go to secondary for a week or two if you want.

but...

This being your first batch, you may have a stroke trying to wait that long (we were all there once too) so if you can manage 3 or 4 days past when the gravity stabilizes and then go to secondary you'll be doing just fine.


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