ferm question

Im ferm my first batch. Autumn amber ale. I added small amount of a oak chip tea to the ferm bucket. 5 gallon batch.My question is that it started bubbling in like 4 hours (maybe less) It went crazy for 3 days and now nothing. I know its normal to not have bubble during process but 3 days? seems very quick for it to stop to me. I happened to pick up more equipment today so I now have a better bottle for a 2nd ferm. I asked why it stopped and was told it might be done, might want to go to 2nd ferm. I would love some advise. I know this is a opinionated topic but the 3 day crazy crazy bubbling and now nothing is bothering me. also is there info on the pros/cons of the different methods of ferm. 1/2/3 , 2/2/2 , 2/2 , 3/3 ive seen it all. but 3 days in primary even though im doing a secondary seems way to soon.

 

3 days of visible activity isn't that unusual. It may still be fermenting even though it looks like it stopped.

Did you take a hydrometer reading? If it's close to your target FG and stable for a couple days it's probably done. It really won't hurt anything to leave it in primary for a couple weeks or even a month. Racking to secondary isn't really necessary but you can do it if you want to free up a primary or rack onto wood or fruit or something.

 

Its only been in the primary ferm for 4 days now.

 

So seeing bubble for only the first 3 days is normal? I thought it would bubble for at least a week?

 

It depends on the OG/yeast/temp/etc, but 3 days isn't that unusual, no. I have a tripel going that'll ferment for at least a week, though.

 

Bubbles do not necessarily mean fermentation is ongoing, or has stopped, the only way to know is gravity readings.