Douglefish
Well-Known Member
- Joined
- Dec 22, 2008
- Messages
- 263
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I hate to beat a dead horse, and I know how many threads there have been about "Is my fermentation done?" or "It's taking too long, is there something wrong?".
I brewed an Irish Red a few weeks ago, and fermentation seemed to go great. Used a large starter and saw activity in less that 12 hours. At about a week the bubbles were once every 20-30 seconds and they stayed at that rate for another week. I took a gravity reading over that last week and the wort was clear and there was virtually no drop in gravity.
My question is where is the C02 coming from?
Is is possible for fermentation to be done and the airlock still show activity?
I brewed an Irish Red a few weeks ago, and fermentation seemed to go great. Used a large starter and saw activity in less that 12 hours. At about a week the bubbles were once every 20-30 seconds and they stayed at that rate for another week. I took a gravity reading over that last week and the wort was clear and there was virtually no drop in gravity.
My question is where is the C02 coming from?
Is is possible for fermentation to be done and the airlock still show activity?