GHBWNY
Well-Known Member
I recently read something in a book called, "Brewing Made Easy", by Joe and Dennis Fisher, 1996, pp 49-50. And I quote:
"The blow-by system is a standard homebrewing technique, important during the primary fermentation...
"Once primary fermentation is complete, remove the blow-by and substitute the airlock and stopper in the carboy.
"The airlock or fermentation lock can be used to tell if the beer is finished. If bubbles have stopped coming out of the airlock, or if they only appear once every 90 seconds or longer, then the beer is ready to bottle."
There's an appendix toward the back of the book dedicated to the hydrometer and detailed instructions on how to make subsequent checks to determine whether fermentation is done or not. But the above statement seems to fly in the face of conventional wisdom --- even their own!
What am I missing here?
"The blow-by system is a standard homebrewing technique, important during the primary fermentation...
"Once primary fermentation is complete, remove the blow-by and substitute the airlock and stopper in the carboy.
"The airlock or fermentation lock can be used to tell if the beer is finished. If bubbles have stopped coming out of the airlock, or if they only appear once every 90 seconds or longer, then the beer is ready to bottle."
There's an appendix toward the back of the book dedicated to the hydrometer and detailed instructions on how to make subsequent checks to determine whether fermentation is done or not. But the above statement seems to fly in the face of conventional wisdom --- even their own!
What am I missing here?