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Old 03-06-2006, 06:58 PM   #1
Mar 2006
Posts: 2

I'm on my second batch the first one turned out great. But the second one is having problems first off it boiled over and I lost about a pint of wort so when I put in the carboy I used 3 and a half gallons of water instead of 4 to make up for the boil over. Well now it's done fermenting 4 days later not a bubble for 2 days. did I ruin my beer or do some beers just have very short fermentation times?

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Old 03-06-2006, 07:05 PM   #2
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
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If you have a hydrometer, you can take a reading and see if it is somewhere close to the final gravity target for your recipe. (It probably is). If so, yes, everything is fine. (If not, your fermentation may be stuck.)

What kind of yeast did you use? Did you use a starter? I find that, with a yeast starter, it's not all that unusual for airlock activity to be quite minimal by the fourth day.

Primary: none
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

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Old 03-06-2006, 07:05 PM   #3
Beer is good
budbo's Avatar
Feb 2006
La Plata, MD
Posts: 2,315
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check your SG that will tell you if the fermentation is done or stalled. 3 days is not unusual.

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Old 03-06-2006, 07:06 PM   #4
Janx's Avatar
Dec 2004
San Francisco Bay Area
Posts: 1,677
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Betcha a nickel it's fine. Rack to secondary. Let it sit there for a couple weeks and then bottle.
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

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Old 03-06-2006, 07:27 PM   #5
Mar 2006
Posts: 2

I used Wyeast #1084 Irish Ale if that helps

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Old 03-06-2006, 07:36 PM   #6
Dec 2005
San Diego
Posts: 848
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The warmer the beer, the faster the fermentation. In the summer, I was drinking carbed bottles 7 days after brewing. In the winter, it's taking 3 weeks to get tehm carbed, after a week in primary and 2 in secondary. But I've been AGing heavy stuff...
So far, I've had more experience thinking than I've had don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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