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Old 07-29-2011, 12:41 AM   #1
Nov 2010
Napa, CA
Posts: 30

Hey fellas,
So I've returned to brewing after a 12 year break and was at the "intermediate" stage of about 1/2 extract 1/2 grain. Turned out some good, tasty beers with no off flavors, everyone loved them, etc.

Fast forward to last Sunday when the culmination of over a months worth of work building my 10-11 gallon all grain brewing system came to a head when I did my first all grain batch in over 10 years. Felt suuuper good getting back into it - I did a fly sparge (with a poor mans version of a Blichman auto-sparge) and from my calculations my efficiency was around 83ish percent so my copper manifold design and sparge rate (20 lbs in about 1.3 hours) must have been decent.

After waiting a full day, fermentation took off like a rocket. It started bubbling Monday but my concern is that it hasn't slowed substancially and it's Thursday. Am I just being overly concerned? I'm used to having my past brews slow down considerably on day 2-3 and then finish up like normal. The beer smells great from the airlock so I don't think I have any contamination.

Any thoughts you guys have would be greatly appreciated.


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Old 07-29-2011, 02:27 AM   #2
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts

Yes, being overly concerned. Welcome back.

Give it time and it will finish just fine.

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Old 07-29-2011, 07:02 AM   #3
TomOliver's Avatar
Feb 2011
Waco, Texas
Posts: 1,350
Liked 3 Times on 3 Posts

Every fermentation is different. Sounds pretty normal to me!

Welcome back!

Kegged - Scottish 70 Shilling
Kegged - Pale Burton SMASH
Kegged - Sorghum Pale Ale
Kegged - Hoppy Amber

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Old 07-29-2011, 07:20 AM   #4
Dec 2010
garland, tx
Posts: 790
Liked 45 Times on 34 Posts

I have a hard time not brewing for a month, 12 years would have drove me nuts! welcome back

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Old 07-29-2011, 07:24 AM   #5
mikeysab's Avatar
Aug 2009
staten island
Posts: 4,505
Liked 548 Times on 416 Posts

Keep in mind, yeast quality has changed in the last 10 years. What took you a week or more ten years ago will probably take you half that now. Definitely nothing to worry about. Give it the normal 3 to 4 weeks and bottle it up. Welcome back.
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.

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Old 07-29-2011, 05:28 PM   #6
Nov 2010
Napa, CA
Posts: 30

Awesome, fellas. Thanks!

Last question - I'm kindof a fan of bottle conditioning rather than doing a secondary for this lighter wheat so there's nothing wrong with me leaving it in primary on the chrub for about 3 weeks total and then going right into the bottles, right?

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Old 07-29-2011, 05:55 PM   #7
Mar 2011
Pennsauken, New Jersey
Posts: 142
Liked 4 Times on 4 Posts

That's what I do. Secondaries are not needed unless your are adding something to your beer post fermentation (dry hops/fruit/etc).

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