Kaerous
Active Member
How early can you tell if your batch has been evaded by bacteria?
My carboy started bubbling probably 10 hours after I sealed it. It would bubble from the airlock every 5 seconds or so. Now it has been reduced to every 20 seconds or so.
Is this normal? Or is this a sign that bacteria may be killing my yeast and slowing fermentation?
My carboy started bubbling probably 10 hours after I sealed it. It would bubble from the airlock every 5 seconds or so. Now it has been reduced to every 20 seconds or so.
Is this normal? Or is this a sign that bacteria may be killing my yeast and slowing fermentation?