How much should I consider evaporation when timing the bubbles from the fermentor lock? I have been in the primary for 1 week 8 1/2 hours. Yesterday it bubbled once every 1:12 - 1:15. I moved the bucket to my kitchen which stirred up the trub a bit and also warmed it 2 degrees so the bubbling went back to as fast as once every 38 seconds and now it is once every 51 seconds.
So, over the course of a week, the water level has gone down a bit in the fermentation lock due to natural evaportation. Should I fill it back up or continue to wait until the bubbles are back over a minute apart?