PatientZero
Well-Known Member
Hey all.
I'm Jeff from Windsor, CO (ANOTHER Coloradan!) and I just brewed my first batch last Friday night. (Second, technically, but I don't consider coffee pot beer a real "brew"...check the article at http://http://southernfriedscience.com/2009/04/26/how-to-brew-beer-in-a-coffee-maker-using-only-materials-commonly-found-on-a-modestly-sized-oceanographic-research-vessel/). In any case, my first real brew was a simple porter.
If anyone could answer a question or 2, I'd highly appreciate it. I'm a LITTLE freaked and I've been trying the RDWHAHB method, but there's always a tiny nagging in my brain.
Here's the skinny on my problem:
I pitched my yeast really late on Friday night. Currently it is roughly Monday at 8pm. I had a violent initial fermentation stage (roughly one bubble out the airlock every second) that lasted until about this morning. It was down to about a bubble every 19 seconds about 4 hours ago, and now it's down to about 1 bubble every 30-35 seconds. I know it's pretty common for homebrews to finish the initial fermentation stage and start the sedimentation stage after about 3 days, but is my bubble rate normal? I was told at roughly 1 bubble a minute, it was done fermenting (for the most part) and ready for bottling. Any ideas? If need be, I can supply the yeast type/brand if anyone thinks it's the problem. Is altitude a problem?
I'm Jeff from Windsor, CO (ANOTHER Coloradan!) and I just brewed my first batch last Friday night. (Second, technically, but I don't consider coffee pot beer a real "brew"...check the article at http://http://southernfriedscience.com/2009/04/26/how-to-brew-beer-in-a-coffee-maker-using-only-materials-commonly-found-on-a-modestly-sized-oceanographic-research-vessel/). In any case, my first real brew was a simple porter.
If anyone could answer a question or 2, I'd highly appreciate it. I'm a LITTLE freaked and I've been trying the RDWHAHB method, but there's always a tiny nagging in my brain.
Here's the skinny on my problem:
I pitched my yeast really late on Friday night. Currently it is roughly Monday at 8pm. I had a violent initial fermentation stage (roughly one bubble out the airlock every second) that lasted until about this morning. It was down to about a bubble every 19 seconds about 4 hours ago, and now it's down to about 1 bubble every 30-35 seconds. I know it's pretty common for homebrews to finish the initial fermentation stage and start the sedimentation stage after about 3 days, but is my bubble rate normal? I was told at roughly 1 bubble a minute, it was done fermenting (for the most part) and ready for bottling. Any ideas? If need be, I can supply the yeast type/brand if anyone thinks it's the problem. Is altitude a problem?