JonnyO
Well-Known Member
This is my second batch, an amber ale. I did a partial boil (about 1.5 gal.) then mixed it with cool water up to the 5-gal. volume. I assumed that mixing would aerate the wort sufficiently. My water was not as cool as I wanted and it took several hours for my wort to cool to about 78 degrees at which time I pitched the yeast. Fermentation started sometime around 12 hours later. That was 8 days ago, and it still appears to be fermenting. From the start, the fermentation hasn't really been rapid (bubbles in the airlock every 10-20 sec), and now I'm getting bubbles every 45 seconds or so. I know the general rule is to just relax, but is there a point in time that I should worry? I don't have a secondary, so I guess I'm planning on using a "3-3" method instead of "1-2-3." I guess I'm just after a little reassurance that a slow, steady fermentation is just fine. Thanks.