Hi,
I've finished batch #7, and I have a question on fermentation times.
Due to money constraints, I'm stuck doing 2-2.5 gallon batches (AG). For yeast, I've been pitching a single smack pack, vial or packet of yeast, with no starter or hydration.
My question is as follows: How long should the initial fermentation be? My bubbling always seems to stop after 36-48 hours, and my yeast cake is usually receding after 6-7 days. Is that normal for such small batches? I just read a thread where someones airlock was still bubbling after day 9!
I've been letting the fermenter sit for 3-4 weeks before bottling, and thus far, each batch has been drinkable, with a brown ale being down right good beer.
Should I be worried?
I've finished batch #7, and I have a question on fermentation times.
Due to money constraints, I'm stuck doing 2-2.5 gallon batches (AG). For yeast, I've been pitching a single smack pack, vial or packet of yeast, with no starter or hydration.
My question is as follows: How long should the initial fermentation be? My bubbling always seems to stop after 36-48 hours, and my yeast cake is usually receding after 6-7 days. Is that normal for such small batches? I just read a thread where someones airlock was still bubbling after day 9!
I've been letting the fermenter sit for 3-4 weeks before bottling, and thus far, each batch has been drinkable, with a brown ale being down right good beer.
Should I be worried?