Airlock has started bubbling early?

[mhsisk]

Hello,

Just got started on my second batch; put it in the fermentor yesterday afternoon. My first batch seemed to take quite a while for the airlock to start bubbling steadily, maybe about 24 hours. I'm a bit curious as to what's going on this time around, though, because my process was pretty much the same as far as I can tell, but this time it was already bubbling pretty well last night. Now it's bubbling even more frequently, although much more gently then it ever did last time. So I seem to be getting a lot more, smaller bubbles, sooner.
Everywhere I look online seems to suggest that visible signs of fermentation take a lot longer to show up. I doubt this is a bad thing, but I'm just curious as to what it means. Is my yeast just healthier? More fermentables in the wort? How would this affect the outcome of the beer?

 

[ThatVideoKid]

Sometimes the yeast just settles right in and throws a party! RDWHAHB, sometimes is goes crazy from the get go, sometimes it takes a few days. Really shouldn't have much effect on the beer

 

[Subdivisions]

It's also dependent on the particular yeast. Some have longer lag times. It can also be that they are stressed from a large temperature differential, lack of oxygen, or not being rehydrated(for dry yeast) or underpitched (usually liquid yeast without a starter).

That being said, the airlock bubbling isn't a definitive sign of activity. It does show that CO2 is being released but that can happen long after fermentation is over. If the vessel isn't airtight you could possibly never see the airlock move but still have complete fermentation.

Conversely, there's usually not much airlock activity while the yeast are in the reproductive phase at the beginning of fermentation. This can take a day or two depending on the yeast and conditions.

 

[unionrdr]

It sounds like you pitched the yeast at a temp closer to within 10 degrees of wort temp. This can shorten the lag, or reproductive phase. Thus, you see visible fermentation sooner. I've had beers come out cleaner & crisper with a short lag phase.

 

[Sailingeric]

I did batch of IPA week ago and it took about 3 days to really see any fermentation action and Friday I did a stout and it had a nice krausen ring by Saturday afternoon. Sometimes the yeast like to take their time and others they are ready to get down to business

 

[mhsisk]

It sounds like you pitched the yeast at a temp closer to within 10 degrees of wort temp. This can shorten the lag, or reproductive phase. Thus, you see visible fermentation sooner. I've had beers come out cleaner & crisper with a short lag phase.

That's definitely a possibility. Last time the wort was still quite warm when I pitched. This time it was closer to room temp. Anyway, it's been about 42 hours and the bubbling's completely stopped.

Thanks for the input!

 

[kristiismean]

yep, you had good employees for your second batch.

I have not really noticed a difference, but I personally am very happy when I start to hear my air lock start bubbling. to me that's thd sound of success... or at least in the right direction.