Originally Posted by rkymtn
I am trying my first lager brew. Pitched yeast at 52 degrees. 2 liter starter was at the same temp. (appeared helathy) First couple of days, slow bubbling. After that nothing. Krausen present. Should it stop bubbling? Did I not pitch enough yeast....
I know it is supposed to bubble less agressively, but appears to have totally stopped.
If you didn't pitch enough, it would have taken a lot long before it started bubbling (I know from experience). If there's a krausen and bubbling, you did fine.
It's surprising that it might be done so quick, but maybe it is. Measure the gravity and check - that's the only way to know for sure.
Also, check to make sure your airlock is on tight - there might just be a leak. Bubbling is not an authoritative sign of fermentation.