Is this normal? (yes you've probably heard this question before)

**Deuce** · 01-07-2009, 01:17 AM

I pitched my yeast last friday morning and had activity in my airlock by the next morning, at around 10am. It kept going strong all that day, through the night, and into the next morning, then slowly slowed. So as of Monday (yesterday) their was barely any movement in the airlock. My question is, should I "swirl" my primary fermentation bucket" to get the yeast suspended again? Also, what is a normal amber ale suppose to look like after fermintation? (if any of you have pics) Mine looked brown, hop and yeast bi-product about 2-3" up the side of the bucket, with a few "masses" of bubbles floating on top? AM I GOOD???
Thanks guys.

secinarot · 01-07-2009, 01:21 AM

That's a very normal fermentation. All of that junk in there is normal. It will settle out over time. I would give it at least a week and then check the gravity to see if it's done fermenting.

**Yooper** · 01-07-2009, 01:22 AM

Quote:

Originally Posted by Runyank

I pitched my yeast last friday morning and had activity in my airlock by the next morning, at around 10am. It kept going strong all that day, through the night, and into the next morning, then slowly slowed. So as of Monday (yesterday) their was barely any movement in the airlock. My question is, should I "swirl" my primary fermentation bucket" to get the yeast suspended again? Also, what is a normal amber ale suppose to look like after fermintation? (if any of you have pics) Mine looked brown, hop and yeast bi-product about 2-3" up the side of the bucket, with a few "masses" of bubbles floating on top? AM I GOOD???
Thanks guys.

Sure sounds normal to me! Don't swirll- just leave it alone so that the krausen can fall, and the spent yeast can fall to the bottom and give you clean, clearer beer.

It sounds like it looks normal. You can actually wait until it looks darker before bottling- the yeast will flocculate and fall to the bottom, making the beer appear darker in the carboy. It will be clearer, though, when you take a sample out. I'd wait another week or so, and then check the SG to see where you are (and of course then to drink the sample!).

**Deuce** · 01-07-2009, 01:31 AM

GREAT!!!
It smelled like flat beer, so I knew I did something right! I know there has been a lot of controversy over it, but I am going to rack to a secondary (mainly to free my primary) also to give me some time to produce some more bottles. I was initially going to rack this friday, meaning that it was in primary for a week, then "condition" for two weeks in the secondary. Sound good?

**Revvy** · 01-07-2009, 01:37 AM

Quote:

Originally Posted by Runyank

GREAT!!!
It smelled like flat beer, so I knew I did something right! I know there has been a lot of controversy over it, but I am going to rack to a secondary (mainly to free my primary) also to give me some time to produce some more bottles. I was initially going to rack this friday, meaning that it was in primary for a week, then "condition" for two weeks in the secondary. Sound good?

Don't rack for at least 10 days....most of us don't secondary at all, but if you do wait til the beer has finished fermentating...to know that take a hydro reading on Friday, and again on Sunday..if the number is the same you could rack (though again I wouldn't) if I were to rack I'd wait 2 weeks..

if you leave the beer a little while on the yeast after fermentation, the yeasts will do some great cleanup of their own messes..your beer will be clearer and crisper and better tasting than if you just racked it to secondary...

If you wanna brew more beer, just get another primary..buckets are cheap.