Tankard
Well-Known Member
When brewing my red ale, I pitched the yeast and I didn't shake the carboy to distribute the yeast. Fermentation began very quickly this time around and it was quite aggressive. About 12-15 hours after I pitched the yeast I already had 2-3 bubbles per second. Now, less than 48 hours later it has slowed down to one bubble every three seconds. The kraussen layer has already started to fall.
Just now I shook the carboy just a little to hopefully move the yeast around (I had the rubber stopper and airlock on the whole time, so no oxygen was introduced). Was I wrong in doing this? Also, will I get a complete fermentation considering I didn't mix up the yeast?
I have decided on doing secondary fermentation this time around. When I transfer, the yeast should be able to ferment any of the additional sugar it may have missed. What do you guys think?
Just now I shook the carboy just a little to hopefully move the yeast around (I had the rubber stopper and airlock on the whole time, so no oxygen was introduced). Was I wrong in doing this? Also, will I get a complete fermentation considering I didn't mix up the yeast?
I have decided on doing secondary fermentation this time around. When I transfer, the yeast should be able to ferment any of the additional sugar it may have missed. What do you guys think?