Fermentation questions

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zoomzilla

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I brewed my first batch of all grain last week and when I put it away to ferment it was in a room with a 70F temp. It began bubbling like crazy a few hours later. I was told that was too warm so I put it in a room with a 59F temp. It stopped bubbling the next day and I let it sit for a couple more days. I felt the bucket and it felt ice cold. I measured the temp and it was barely above 50F. So I took it back up to the 70F room, shook it a bit, and it bubbled for a few more hours. Now it's not bubbling anymore. Is the fermentation already done or did I mess it up somehow?
 

Ace_Club

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Use your hydrometer and measure the SG. Compare that with your expected FG (should be specified in the recipe). If it's in range of the FG, take another reading a couple days latest to verify no more activity.

The hydrometer is the only way to know for sure that your fermentation is done.
 

birvine

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Be a little cautious with swinging temps. The actual beer temp will be higher than ambient. Give the brew 3-4 weeks in the primary, then bottle.

B
 
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