Brewing a Morebeer's Scottish Export 80/- (Extract) kit and pitched the yeast on NOV 30, the OG was 1.060 (way higher than the kit said it should be) and the Airlock bubbled like a madman for 4 days.
Now over 2 weeks later, it's still bubbling, very slowly but still bubbling. Is this normal???
Could be me but reading my hydrometer seems imprecise. Determing the plane of the wort in the bucket with foam, krause , and the elasticity of the wort makes it only close but at least it give you an idea. Then to ascertain a dicernable change seems iffy. JMHO as I have limited experience brewing.Normal is a hard thing to define with living micro-organisms....
Rather than speculate as to what is happening the only sure way to know what's going on is to take a gravity reading.
I gererally try very hard to NOT OPEN my fermenting bucket until bottling to prevent contamination. I may have to bite the bullet and do it any way but I would think that if it is still bubbling and presumably producing Co2 then it is still fermenting.
I started my first batch on friday..started bubbling 24 hrs later which was great but 2 days later it stopped...should i worry?
How long do you think i should wait till i test it?
a my doing okay?
thanks,
Yev
What are you gauging as activity? Have you taken a hydro sample? What has the temperature in the area been like?
I am by no means a knowledgeable party, but I am curious if your fermentation may have slowed and then started up again at a later point. Or you may have agitated the fermenter and now some more of the CO2 that was suspended in the beer is bubbling off.
(And no I would not worry, but I would wait to bottle, checking hydro readings to be sure fermentation has completed)
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