Hey everyone,
I've read quite a bit from this forum. It has been an invaluable resource. I've finally come to a point where I need to post a question .
I brewed a 10 gallon all-grain batch (stout) on Sunday. I have 2 carboys (plastic) with airlocks setup. One carboy probably has a half gallon (maybe 3/4) more than the other. The mostly full carboy is fermenting like crazy. I had to put a blow off on it. The other carboy seemed to be getting off to a good start, but the "bubbling" has been significantly less than the other carboy. Furthermore, the krausen is significantly less than the "fuller" carboy.
Now for the questions:
Why would they be fermenting so differently? One guess would be the oxygen level... (i shook them...)
At what point should I be concerned (if at all)?
Thanks!
I've read quite a bit from this forum. It has been an invaluable resource. I've finally come to a point where I need to post a question .
I brewed a 10 gallon all-grain batch (stout) on Sunday. I have 2 carboys (plastic) with airlocks setup. One carboy probably has a half gallon (maybe 3/4) more than the other. The mostly full carboy is fermenting like crazy. I had to put a blow off on it. The other carboy seemed to be getting off to a good start, but the "bubbling" has been significantly less than the other carboy. Furthermore, the krausen is significantly less than the "fuller" carboy.
Now for the questions:
Why would they be fermenting so differently? One guess would be the oxygen level... (i shook them...)
At what point should I be concerned (if at all)?
Thanks!