Charlie P's Toad Spit Stout

[AlecCheckerfield]

Greetings!

I'm more a beginner than an expert, took some time off after 15 years of brewing.

Followed the Toad Spit Stout recipe from an ancient copy of The Joy of Brewing, 2 weeks ago now. Been in the carboy for a week.

My question, WOW, there still are signs of active fermentation, like a glass of Coke sitting there with bubbles rising up on the sides. Airlock bubbles once... every few minutes? How long will I have to wait to bottle?

I know it's a high sugar content, so does that just take more time to ferment completely? Nothing like some hi-test Love it.

Alec

 

[itsme6582]

You're probably nearly finished fermenting. You can still get bubbles when it's done because there is still CO2 in suspension. Sometimes you won't get any bubbles but your little friends are still working away. The only real way to know if you're done fermenting is to take gravity readings over a few days. If it is finished, you'll benefit from waiting another week or 2 before you bottle. I give my batches a good 3 weeks before I do anything. If you're antsy, brew another batch while you wait.

 

[AlecCheckerfield]

Thanks for the advice. No rush here - I will take a gravity reading tomorrow, and then later next week to see how it's progressed. Sounds obvious now :cross:

 

[boist]

I'll second that notion. One of the all time rules-of-thumb of fermenting: Bubbles (and lack of bubbles) don't mean nothing. Consecutive gravity is the only way to know. But as itsme said, no harm in waiting a few days, especially on a stout.