Skrimpy
Well-Known Member
Started my second batch last weekend and pitched the yeast. It is supposed to be a McSorelys black and tan clone. The airlock almost immediately began bubbling and it was almost like it was boiling. This lasted for about a day. Then the next day it was bubbling less than one time per minute (which I have heard is an indication that fermentation is as far as it's going to go). So I pulled the fermentation jug from the closet and set it on the countertop to bottle. As soon as I moved the jug the airlock began bubbling more frequently, probably about 1once every 15 seconds. As the evening progressed the bubbling slowed to less than 1 per minute again. Thinking this speeding up in bubbling may have been due to agitating the fermentating wort, I shook the jug lightly and it began to bubble again at about once every 15 seconds. My question for those of you with a little more experience is, "Is this normal?" Does it begin bubbling more if agitated? Or is it actually still fermenting? I don't want to bottle this stuff and have the caps blow in the closet.