gallagherman
Well-Known Member
Hey I've got a question. I am fermenting an Irish red ale, and this is only my third batch of beer ever. The other two batches I have not been able to monitor my fermentors as closely as I have with this one. This time around, I pitched the yeast on sunday it started fermenting after about 24 hours. It has been bubbling steadily and vigorously since then until last night when it as slowed down to a bubble about every ten seconds. Now, the fermentor was too hot to begin with and rose to about 75 degrees on monday night. I have since then brought it down and is now about 65 degrees. I guess my question is; is my fermentation almost over after only 3 days?? I have a secondary and was going to put it in there on friday, but at this rate I don't know how many airlock bubbles I may have by then and maybe fermentation will be complete before then. The last beer I made the bubbles lasted for about a week! I don't forsee that happening with this batch. Is my fermentation stuck, prematurely finished, or should I just RDWAHAH?!