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Old 07-15-2008, 03:14 PM   #1
Jul 2008
shelton washington
Posts: 30

I Brewed 7 Days Ago Today Tuesday And In The Start My Airlock Was Bubbling Like Crazy And Now It Is Only Bubbling Once Every 2 Min Or So Is It Close And How Do I Know For Sure

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Old 07-15-2008, 03:16 PM   #2
Eskimo Spy
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Jul 2008
Fort Worth, TX
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I think the answer would be using a hydrometer to take readings over three days or so, and if the readings remain constant, then it's done fermenting.

I'll let more knowledgeable minds tell us more...

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Old 07-15-2008, 03:16 PM   #3
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Aug 2006
People's Republic of Cambridge
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The only way to know for sure is to take hydrometer readings on consecutive days; if the reading stays the same then you are done.

Since it has been 7 days I bet you are getting close but the little bit of airlock activity tells me the yeast might still be doing their thing. Like I said, take the hydro readings and see where you are at.
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Old 07-15-2008, 03:17 PM   #4
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Sep 2006
Ontario, Canada
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First off, I'd give it another week before you worry about it. In answer to your question the only way you can know for sure is to take a hydrometer reading, then another 2 days later to see if it's changed. Airlock bubbling is a very poor gauge of fermentation as a lot of factors affect the rate.
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Old 07-15-2008, 04:21 PM   #5
Jul 2008
Columbus WI
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Heck - why bother worrying - just leave it in the primary for 3 weeks - should be done by then!
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Old 07-15-2008, 05:13 PM   #6
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Jan 2008
Seattle, WA
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I have a beer that's been fermenting for two weeks. I brewed a week before you, and just yesterday the krausen started falling, but I still have some airlock activity. In my experience, the beers that I forget about or get to busy to mess with turn out the best. I'd let it sit for at least a few more days (and certainly until the krausen's fallen) before taking any hydro readings.

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Old 07-15-2008, 06:57 PM   #7
May 2008
Chestnut Ridge, NY
Posts: 440

I had one beer that fermented for almost a month!!
Primary #1:
Primary #2:
Secondary #1: Mead Experiment
Secondary #2: Welch's Wine Experiment
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Bottled: Wild Raspberry Cider, Cyser, Insane IPA, Lady Bug Pumpkin Ale, Cider, Christmas Cider.
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Old 10-19-2009, 08:53 PM   #8
Oct 2008
Posts: 7

well, mind you from my knowledge correct me if I am wrong, but leaving it in for more than 4+ weeks can have negative effects as the yeast will begin to cannibalize its self.

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Old 10-19-2009, 09:00 PM   #9
Post Hoc Ergo Propter Hoc
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Originally Posted by sabanknight View Post
well, mind you from my knowledge correct me if I am wrong, but leaving it in for more than 4+ weeks can have negative effects as the yeast will begin to cannibalize its self.
No they won't...people have long since disproved it, and even left their beers in primary for 6 months. The myth of autolysis for homebrewers not brewing LAGERS has been long busted.

If you learned about it from How to Brew, you like many new brewer's were left so scared by his discussion that you missed the MOST IMPORTANT paragraph on it...the LAST ONE.

As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis.
Not to mention this as well....
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
And not to mention that when Palmer goes into his long discourse about it, it is in the section on Lagers.

A lot of folks fail to notice these key details and perpetuate this fear about long primary and ales.

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Old 10-19-2009, 09:16 PM   #10
Jul 2009
Posts: 17

I believe in the september 2009 issue of Brew Your Own they presented some "research" where people racked half of their beer and left the other half in the primary. After so many weeks they sampled the beer and almost everyone decided that there was no difference (or the beer left longer in the primary tasted better!).

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