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Old 01-17-2012, 02:52 PM   #1
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I know air lock isn't a good indicator . But I just brewed a German ale. I think I pitched my yeast a lil warm about 80-85 ... I had good bubbling going on for two days. Then it stopped.
It's fermenting at a nice 67 right now. Would it hurt to throw more yeast in there?

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Old 01-17-2012, 03:00 PM   #2
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Take a hydrometer reading. If you are at your target FG, you're done. If not, give it a few more days and check again. If it hasn't dropped, give it a swirl and get them yeasties back in suspension.

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Old 01-17-2012, 03:00 PM   #3
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its still fermenting even tho it stoped bubbling i wouldnt pitch any more yeast just let it sit for two weeks then kick to secondary fo 7 to 14 days and youll have a good beer

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Old 01-17-2012, 03:31 PM   #4
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Quote:
Originally Posted by Mjolnir
its still fermenting even tho it stoped bubbling i wouldnt pitch any more yeast just let it sit for two weeks then kick to secondary fo 7 to 14 days and youll have a good beer
I was kinda short. I brewed it Saturday evening . I had to run out so I kinda hurried . I came back Saturday night and it was bubbling away then again all day Sunday, yesterday it died down , now today nothing.
I usually let it sit for 17-21 days. I just get all panicky always when I do not see any activity. Lots of things go thru my mind.
"did I kill the yeast"
"do I have an infection"
"did I clean my equipment good enough?"
All these thoughts and I never had a bad batch yet. But this is my first kegged beer I'm doing.
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Old 01-17-2012, 03:31 PM   #5
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You don't need to secondary unless that's your preferred method. You can still get clear beer in primary. But when the fast bubbling slows or stops,you're just past initial fermentation. It slows down till it gets down to a stable FG. Use your hydrometer to know for sure.
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Old 01-17-2012, 03:38 PM   #6
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Quote:
Originally Posted by unionrdr
You don't need to secondary unless that's your preferred method. You can still get clear beer in primary. But when the fast bubbling slows or stops,you're just past initial fermentation. It slows down till it gets down to a stable FG. Use your hydrometer to know for sure.
I'm always paranoid to check that. I hate opening up my bucket! 😁I'm afraid something will get in there!
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Old 01-17-2012, 03:47 PM   #7
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Just get the sample out quick,& reseal before coducting your gravity test. It'll be fine that way. Short duration exposer like that won't get infected 99% of the time.
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Old 01-17-2012, 03:50 PM   #8
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Quote:
Originally Posted by lazarus0530 View Post
I'm always paranoid to check that. I hate opening up my bucket! 😁I'm afraid something will get in there!
No need to be paranoid.

In my experience, its rather hard to get an infection. I've made some pretty big mistakes (taking samples with unsanitary tools, etc.) and haven't had an infection. Opening up the bucket isn't gonna do harm under normal conditions.
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Old 01-17-2012, 03:55 PM   #9
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And since pitch temp was so high,give it another 3-7 days after a stable FG is reached to let it clean up off flavors/by products & settle out more before bottling.
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Old 01-17-2012, 04:10 PM   #10
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Quote:
Originally Posted by lazarus0530 View Post
I'm always paranoid to check that. I hate opening up my bucket! 😁I'm afraid something will get in there!
it's fine to open up the fermenter to check gravity. in fact, it's kinda necessary. just be quick and sanitary. don't let fear of infection keep you from gravity readings, they're very important.
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