Initial Fermentation Time

Hi,

I've finished batch #7, and I have a question on fermentation times.

Due to money constraints, I'm stuck doing 2-2.5 gallon batches (AG). For yeast, I've been pitching a single smack pack, vial or packet of yeast, with no starter or hydration.

My question is as follows: How long should the initial fermentation be? My bubbling always seems to stop after 36-48 hours, and my yeast cake is usually receding after 6-7 days. Is that normal for such small batches? I just read a thread where someones airlock was still bubbling after day 9!

I've been letting the fermenter sit for 3-4 weeks before bottling, and thus far, each batch has been drinkable, with a brown ale being down right good beer.

Should I be worried?

If your airlock activity is comming to a halt in 36 hours you are just fine (even with small batches like that) Some of my brews have had a 24 hour lag time due to not making a starter, lack of aeration and underpitching but have come out with minimal to no off tastes. You can easily notice the difference between off tastes and a sub par recipe. If it's drinkable then don't worry.

tekkydave said:

thus far, each batch has been drinkable, with a brown ale being down right good beer.

Should I be worried?

Click to expand...

I believe you answered your own question - drinkable, down right good beer equals no worries!!