ahsndpro
Well-Known Member
I'm sure I'm just a paranoid noob, but I have to run my situation by the people here:
I brewed a pale ale yesterday. I pitched the yeast at around 4pm. The temparature was and has remained at approximately 68 degrees. I came home around 2am and the bubbler was already going strong. I think it was about every 4-5 seconds.
By now (6pm the next day) the bubbles are only coming through about every 20-25 seconds. I worried that it is fermenting too fast!
My question is: am I in trouble or is this the standard progression? Am I just being paranoid? Please help!
Thank you in advance!
I brewed a pale ale yesterday. I pitched the yeast at around 4pm. The temparature was and has remained at approximately 68 degrees. I came home around 2am and the bubbler was already going strong. I think it was about every 4-5 seconds.
By now (6pm the next day) the bubbles are only coming through about every 20-25 seconds. I worried that it is fermenting too fast!
My question is: am I in trouble or is this the standard progression? Am I just being paranoid? Please help!
Thank you in advance!