It could be. What yeast and what temperature. Low temperature will make it take longer.
thanks! hope you're right
I've moved it to a slightly cooler place now. its still bubbling away, about every :10 or so. should I take a reading tomorrow? or is it likely that its still fermenting? tomorrow will be 3 weeks in carboy, but fermentation actually started showing signs 3 days in.
thanks
Thanks guys. I did use a single smack pack without starter. Wednesday will mark 3 weeks that the activity started. I fear this batch is botched. Should it take this long to ferment? I've moved it to a warmer spot now. Thanks
Yea sounds normal. Depending on yeast strain and temperature, the airlock could keep going for a week or 2, or it could stop after 2 days. Is there still visible activity inside the carboy?
Any update on this brew? Did you bottle it? Taste it?
I'd wait a couple days to bottle. Take another reading and if its still the same, then go ahead and bottle.
Been 8 days today and the airlock is still bubbling, about every :10. Is this about right for fermentation? It's 5 gals in a carboy
I only yielded 36 bottlesmaybe due to the amount of trub, and that other gunk that was on top? (a lot of that finally settled out)
If those are all 12 oz bottles and you used the normal amount of priming sugar for 5 gallons, you will be overcarbonated.
In the future you'll probably want to prime with a calculator:
http://www.brewersfriend.com/beer-priming-calculator/
Uh oh...yes, they are 12 oz bottles...I didn't think i would only get 36, I thought it would be more. How are you to tell with the calculator? I had to leave some wort in the carboy, since there was still some gunk in the bottom.
I used 1 cup of water, with the priming sugar pack the store gave me. Too much?
so what now, bottle bombs??
thanks
I made a couple of assumptions and ran a what if check:
If those are both true you should get carbonation more like a german wheat or lambic from that same sugar in 3.4 gallons (3.6 vol CO2), so no bombs expected
- Beer temp at bottling was ~68F
- ~5.4 oz of sugar for 5 gallons (2.7 Vol CO2 = high end of the ale/lager range)
Note: you can stop carbonation by moving them to a fridge when they are carbed enough.
If you didn't put too much sugar in, and it sounds like you didn't, then you will be fine and should not have the need to vent CO2. In 2 to 3 weeks, you are going to have some grubbin beer. Remember to keep the bottles around 70 degrees while they carb up.
Ya gotta relax man, everything you have described has led me to believe you are going to have some good beer in them bottles.
Also, take this as a learning experience. There is such a wide variety of possibilities in fermentation and yeast krausens that you will think you have seen them all, until you find a new one. Even two identical batches often do not look the same in fermentations. But don't worry about it.
Uh oh...yes, they are 12 oz bottles...I didn't think i would only get 36, I thought it would be more. How are you to tell with the calculator? I had to leave some wort in the carboy, since there was still some gunk in the bottom.
I used 1 cup of water, with the priming sugar pack the store gave me. Too much?
so what now, bottle bombs??
thanks
This is why a bottling bucket is preferred over bottling from the carboy. You rack from the carboy leaving all the trub behind. Then you have clear beer in the bucket and can see exactly what the volume is from the markings on the bucket.
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