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Old 09-02-2012, 09:52 PM   #1
Deathblooms8788
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Oct 2011
Lynbrook, NY
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I brewed a batch of extract beer on friday, within hours the airlock was bubbling like crazy and now 2 days later i dont see anymore bubbles...is that bad? do i have leak? could it really be done? what can i do? thanks

 
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Old 09-02-2012, 09:54 PM   #2
Golddiggie
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What should/can you do??? How about RDWHAHB??

Give it a couple more weeks, then bottle/keg it up and carbonate it... There are so many threads about this, it's not even funny. Look at the "Similar Threads" listing at the bottom of the page.
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Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Old 09-02-2012, 09:56 PM   #3
BrewKnurd
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Mar 2011
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Quote:
Originally Posted by Deathblooms8788 View Post
I brewed a batch of extract beer on friday, within hours the airlock was bubbling like crazy and now 2 days later i dont see anymore bubbles...is that bad?
Not necessarily.

Quote:
Originally Posted by Deathblooms8788 View Post
do i have leak?
Maybe.

Quote:
Originally Posted by Deathblooms8788 View Post
could it really be done?
Yes.

Quote:
Originally Posted by Deathblooms8788 View Post
what can i do?
Not much. You can check the gravity with a hydrometer if you really want to know if its done, but that doesn't do much other than satisfy your curiosity.

If it *IS* done fermenting, its possible you had a warm ferment or a big pitch of yeast that allowed them to chew through the sugars quickly. If you fermented warm, you may want to consider keeping the temp down a bit next time around.

Quote:
Originally Posted by Deathblooms8788 View Post
thanks
you're welcome.

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Old 09-02-2012, 11:34 PM   #4
Deathblooms8788
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Oct 2011
Lynbrook, NY
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Quote:
Originally Posted by BrewKnurd View Post
Not necessarily.



Maybe.



Yes.



Not much. You can check the gravity with a hydrometer if you really want to know if its done, but that doesn't do much other than satisfy your curiosity.

If it *IS* done fermenting, its possible you had a warm ferment or a big pitch of yeast that allowed them to chew through the sugars quickly. If you fermented warm, you may want to consider keeping the temp down a bit next time around.



you're welcome.


Thanks a lot for ur tips. I checked the gravity and before fermentation i had 1.052 and the gravity now is 1.014 giving me just about 5% abv. Now my question is, if it's done then when should I start bottling? right away or give it a couple of days?

 
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Old 09-02-2012, 11:40 PM   #5
woody34
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May 2012
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Give it 2 weeks before bottling. Some might say 1 week. Some might say 3. Whatever you choose, I wouldn't bottle yet.

 
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Old 09-02-2012, 11:40 PM   #6
DanH
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Jun 2012
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I try to wait three weeks before bothering it at all, no matter what the airlock bubbles do.

 
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Old 09-02-2012, 11:46 PM   #7
Deathblooms8788
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Oct 2011
Lynbrook, NY
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ok, why should i wait so long? does it improve the beer?

 
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Old 09-02-2012, 11:47 PM   #8
Golddiggie
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I won't bottle/keg ANYTHING that's less than 3 weeks from when the yeast was pitched, or went active. Just because it could be done fermenting (you need to CONFIRM the FG by taking another SG reading 2-4 days from the first one, IF it matches, you could be at FG) doesn't mean it's ready for bottle/keg.

Best thing you can do is drink the gravity sample to see what it tastes like. Do that for any gravity sample you pull. It will help you to learn how to tell when something is actually ready for bottle/keg.

BTW, I keg now. Even when I bottled, I wouldn't bottle before it was otherwise ready for glass (except needing to be carbonated). This has done extremely well for me. It does mean you need to be PATIENT, but you already knew that. You're not going to get great beer from bottling it too soon (or kegging it too soon). At best, you'll be drinking green beer. At worst, you'll have bottle bombs. Look up both terms to see what they are.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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Old 09-02-2012, 11:58 PM   #9
woody34
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May 2012
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Quote:
Originally Posted by Deathblooms8788
ok, why should i wait so long? does it improve the beer?
Yes. Active fermentation may have ended, but there's still more work for the yeast to do. They will "clean up" and get rid of some things that would otherwise cause off flavors.

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Old 09-03-2012, 01:11 AM   #10
twelvelookslikex
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Jun 2011
melbourne, florida
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just wait. I have had mine start 12 hours later and stop a day later and turned out perfect

 
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