This past Saturday I brewed my second batch ever, a Belgian strong ale, with a recipe modeled after Kwak but modified for what I had available at my LHBS. For my yeast, I used the Wyeast 1214 for my yeast, no starter.
Now, after I aerated and put in the airlock, I had some vigorous fermentation start within 12 hours. By the next morning there was heavy bubbling in the airlock, and that continued on for quite a while. By Monday morning, the bubbling had slowed to about every second or so, but was still going at a pretty good rate. When I came home from work last night however, it seemed like the bubbling had pretty much stopped. I checked again this morning and I'm not really seeing any bubbles coming into the airlock. That seems like a really, really fast fermentation to me. The recipe calls for letting it ferment for at least two weeks. Should I be worried or just let it sit?
Now, after I aerated and put in the airlock, I had some vigorous fermentation start within 12 hours. By the next morning there was heavy bubbling in the airlock, and that continued on for quite a while. By Monday morning, the bubbling had slowed to about every second or so, but was still going at a pretty good rate. When I came home from work last night however, it seemed like the bubbling had pretty much stopped. I checked again this morning and I'm not really seeing any bubbles coming into the airlock. That seems like a really, really fast fermentation to me. The recipe calls for letting it ferment for at least two weeks. Should I be worried or just let it sit?