Roughly how long is appropriate for the nice CO 2 bubbles in the airlock fluid or the blow off tube fluid to be present? If it stops does that mean I have a stuck fermentation or aret the yeasties still working?? Is stuck defined by more scientific SG measurements further down the road? My first AG went nuts for 24 hours with co2 blowing steady stream bubbles then stopped -- am I in trouble or is the fact that 2 vials of yeast in 5 gallons was sufficient and the action only 6 hours out from pitching is good?? pleas help understand thanks, doc