Fermentation question - little bubbling

[KarimK]

Hi all, I am new at this and cooked my first batch 3 days ago. I sanitized well and followed instructions.

However, my beer bubbled the 1st day only. Would you recommend I let it stand for the two week period before bottling, or should I add more yeast and shake up my fermenting bottle?. My wort is 3 days old.

Thanks a lot you guys out there!

Karim from Geneva

 

[kev211]

What yeast were you using? What was the temperature where you fermented it? Did you take an OG reading? My last beer stopped bubbling only after 2 days and fermented really well. Just cuz its not bubbling vigorously doesn't necessarily mean fermentation has stopped.

 

[KarimK]

Thanks Kev. The temperature was around 21 Celsius as instructed. I also shook well to oxidize the wort after adding the yeast. (I used the Brooklyn brew shop package).

I will just leave it and hope to get a result like yours! Will let you know. Tx

 

[kev211]

Oh I had the same thing happen with my first brooklyn brew last year. Turned out fine. Im fairly new to homebrewing myself, but one thing Ive learned from reading and experience is that unless you have to, dont touch your fermenting beer (unless youre dry hopping, moving to secondary, etc). Yeast will do their job if you just let them. Fermentation goes... Lag time, yeast growth (alcohol production), and then flocculation. Just let it sit for the full 2-3 weeks and then bottle it. Thats the fun thing of homebrewing! Trial and error. Its a bummer if something gets messed up, but if it does you just learn from your mistakes and move on to the next batch. Its especially great learning with the one gallon batches like brooklyn brew because you dump less down the drain if/when something gets messed up. Good luck with the brew!

 

[KarimK]

Thanks for the tip! Greatly appreciated. Cheers.

 

[SpankyMcBee]

If you leave your beer alone for a full month in the primary fermeter, you won't regret it. Leaving for a month gives the yeast a chance to clean up the beer better than it would by pulling off of the yeast after just two weeks. Congrats on the first batch!