Fast fermentor...

[paul7218]

Stupid question... I have just brewed my second batch, the first was a Nut Brown Ale and I just brewed a Pale Ale. The first batched started and stopped bubbling in about 48 hours. It tasted great. This second batch is still in the fermentor but didn't even bubble for 48, probably 40 to 45 hours. Am I doing something wrong?
(room temp around 70-75 degrees)

 

[JJL]

Yeast does what it does. Read the first sticky in this forum.

 

[Soopa]

Nah, just wait. It will be fine. Take a gravity reading in about two weeks and see if it's close to your target. RDWHAHB, and all that.

 

[Aschecte]

just cause it wasn't bubling doesn't mean fermentation wasn't commencing ( ask Revvy )
after it stops bubbling fermentation can still be going on my point is don't use an airlock to judge progress or a problem. I think God gave yeast free will also because they do whatever the hell they want.

 

[Aschecte]

p.s. get that room temp down if its 70-75 ambient its like 80+ inside the carboy / buckett and that will produce fussels and esters.you want the carboy probably closer to 70 inside.

 

[paul7218]

Great replays. Thanks everyone!