bhughes
Well-Known Member
My second batch is currently fermenting. It has now been 4 days since fermentation began and the airlock is still bubbling a few times a minute. I don't know exactly what the lagtime was for the airlock to start bubbling but it was less than 12 hours.
This batch seems to be bubbling for a longer period of time than my first batch. I don't think there is anything wrong with this, I would just like to know more about how different factors affect the fermentation process.
I don't know the OG of my first batch, but this batch is higher (1.065) as I used 9.9 lbs of LME as opposed to 6.6 lbs of LME in the first batch. I also wrapped my ale pail with a wet towel this time to bring the temp down a few degrees as the room temp is about 70. The yeast in the two beers is the same (american ale US05) however the first batch was a partial boil and this second batch was a full boil.
Here are a few questions:
1. Does a higher gravity beer have a longer primary fermentation phase than a lower gravity beer with all other factors being the same?
2. If this second batch was not aerated as much as the first batch, would that cause the primary phase to take longer?
3. Do cooler temperatures slow down the fermentation process?
4. Is it better or worse either way if the primary phase takes longer?
This batch seems to be bubbling for a longer period of time than my first batch. I don't think there is anything wrong with this, I would just like to know more about how different factors affect the fermentation process.
I don't know the OG of my first batch, but this batch is higher (1.065) as I used 9.9 lbs of LME as opposed to 6.6 lbs of LME in the first batch. I also wrapped my ale pail with a wet towel this time to bring the temp down a few degrees as the room temp is about 70. The yeast in the two beers is the same (american ale US05) however the first batch was a partial boil and this second batch was a full boil.
Here are a few questions:
1. Does a higher gravity beer have a longer primary fermentation phase than a lower gravity beer with all other factors being the same?
2. If this second batch was not aerated as much as the first batch, would that cause the primary phase to take longer?
3. Do cooler temperatures slow down the fermentation process?
4. Is it better or worse either way if the primary phase takes longer?