Hey all! I am a novice brewer (first batch in the fermenter now!) and I had a few questions!
First, I had an overflow last night, I would say it was about 18-20 hours into the fermenter when it happened. I wiped the lid with a paper towel and cleaned everything up and also re-sterilized my airlock. However, I can pretty much guarantee that air got into the fermenter. What are the chances that my brew is tainted? Is it really that easy for air to ruin a beer?
Secondly, I notice after cleaning everything up that fermentation rapidly slowed. It went from and overflow to a slow gurgle. I timed it this morning (currently at hour 36 in the fermenter) and I got a bubble on average once every 22 seconds. Is the rapid decline in activity evidence that damage was some during the overflow or cleanup process?
Finally, a different question. How do I know when I should be considering bottling/when fermentation is complete? I know I should take a read with the hydrometer to see if it's gravity is close to what the FG should be but when should I take that reading? Is there a general rule of thumb for when you should start testing your brew with a hydrometer?
Thanks all in advance for any help! Btw, just a few tidbits. I am brewing a Bavarian wheat beer, it is stored in my basement which hovers between 69-72 degrees, it is covered and stays in the dark for most of the day. I'm super excited and can't wait to have my first HB!
First, I had an overflow last night, I would say it was about 18-20 hours into the fermenter when it happened. I wiped the lid with a paper towel and cleaned everything up and also re-sterilized my airlock. However, I can pretty much guarantee that air got into the fermenter. What are the chances that my brew is tainted? Is it really that easy for air to ruin a beer?
Secondly, I notice after cleaning everything up that fermentation rapidly slowed. It went from and overflow to a slow gurgle. I timed it this morning (currently at hour 36 in the fermenter) and I got a bubble on average once every 22 seconds. Is the rapid decline in activity evidence that damage was some during the overflow or cleanup process?
Finally, a different question. How do I know when I should be considering bottling/when fermentation is complete? I know I should take a read with the hydrometer to see if it's gravity is close to what the FG should be but when should I take that reading? Is there a general rule of thumb for when you should start testing your brew with a hydrometer?
Thanks all in advance for any help! Btw, just a few tidbits. I am brewing a Bavarian wheat beer, it is stored in my basement which hovers between 69-72 degrees, it is covered and stays in the dark for most of the day. I'm super excited and can't wait to have my first HB!