OK, so I threw down my first beer this weekend, and less than a day later it was bubbling less than once per minute! Can it really be done so soon?
The beer was an Irish Stout out of a kit (plus a pound of oatmeal in the grainbill because I like oatmeal stout). After seeping the grains and boiling all the extracts, I poured the stuff in the Ale Pail and filled to the 5 gal line with room temp water. It was kind of bubbly from the aeration, but the OG was around 1.045, and the temp was about 81 F. Seal the bucket, stick in the airlock, about 9:30 at night.
Next morning by 7:30, it was bubbling 3-4 times per second, and the temp was still about 80 even though the room was cooler (about 72). This continued for a few more hours, but by 7pm, it seemed to have stopped (may have bubbled once every 2 minutes or so, but that's about it). I was confused, so I measured the SG (there's very little Kraeuzen left) and it was at 1.015. This is a low enough FG that it could be considered "done" rather than "stuck", right? Could it really happen so quickly?? Should I do something?
Obviously I'm not gonna bottle it yet (following the John Palmer newbie advice: no secondary, but let it sit on the trub for about 2 weeks), but should I do anything to restart the ferment? If so, what?
The beer was an Irish Stout out of a kit (plus a pound of oatmeal in the grainbill because I like oatmeal stout). After seeping the grains and boiling all the extracts, I poured the stuff in the Ale Pail and filled to the 5 gal line with room temp water. It was kind of bubbly from the aeration, but the OG was around 1.045, and the temp was about 81 F. Seal the bucket, stick in the airlock, about 9:30 at night.
Next morning by 7:30, it was bubbling 3-4 times per second, and the temp was still about 80 even though the room was cooler (about 72). This continued for a few more hours, but by 7pm, it seemed to have stopped (may have bubbled once every 2 minutes or so, but that's about it). I was confused, so I measured the SG (there's very little Kraeuzen left) and it was at 1.015. This is a low enough FG that it could be considered "done" rather than "stuck", right? Could it really happen so quickly?? Should I do something?
Obviously I'm not gonna bottle it yet (following the John Palmer newbie advice: no secondary, but let it sit on the trub for about 2 weeks), but should I do anything to restart the ferment? If so, what?
