I brewed my first batch two days ago. It's an Amber Bock 20 minute boil extract kit from Midwest. It had an original gravity of 1.036 (1.0385 temperature corrected)... but after some discussion here on this board, it is likely a low reading because the wort was not mixed with the water in the primary fermenter well enough.
Anywho, about 8 hours after pitching the yeast, my air lock was bubbling like crazy (a bubble about every second), then stopped 24 hours later. There is no bubbling whatsoever now. Shouldn't that stage have lasted longer? I have not peaked into it to see the krausen or anything else that is going on because it is in an opaque bucket and I don't want to introduce oxygen into the system.
Oh, and the temperature in the room is 68-70 degree F. During the furious bubbling, the temperature on the outside of the bucket read 73-74 degrees F. It now reads room temp. I took that to be another sign that there was not any (much) fermentation happening.
Anywho, about 8 hours after pitching the yeast, my air lock was bubbling like crazy (a bubble about every second), then stopped 24 hours later. There is no bubbling whatsoever now. Shouldn't that stage have lasted longer? I have not peaked into it to see the krausen or anything else that is going on because it is in an opaque bucket and I don't want to introduce oxygen into the system.
Oh, and the temperature in the room is 68-70 degree F. During the furious bubbling, the temperature on the outside of the bucket read 73-74 degrees F. It now reads room temp. I took that to be another sign that there was not any (much) fermentation happening.