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Old 11-28-2010, 06:35 PM   #1
Jun 2009
United Kingdom
Posts: 34

Hi All,

I have two batches that, after two weeks, are still bubbling. They are not bubbling often, but there is activity.

The OG of one was 1.038 and it is now 1.010
The OG of the other was 1.048 and it is now 1.014

Do you think these are these ready to be bottled?



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Old 11-28-2010, 07:10 PM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts

Give them two more weeks and they'll taste better. But if you're the impatient type, as long as the gravity is identical for three days in a row, it's probably done fermenting.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

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Old 11-28-2010, 09:24 PM   #3
Feb 2009
Flagstaff, Arizona
Posts: 134
Liked 3 Times on 2 Posts

The bubbling could be do to fluctuations in ambient air pressure relative to the air pressure in the fermentor or dissolved CO2 being released from solution over time, so the airlock activity is not a good indicator of fermentation.

Like Nateo said the best way to determine if fermentation is complete is to check the SG at least 3 days apart and if it has stayed constant you are good to go. Although leaving it on the yeasties for another week or so will allow them to clean up after themselves (remove some possible off-flavors) and give the yeast time to flocculate making for a clearer beer.

Good luck.

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