Fermentation

[playa4life147]

my beer is all grain with White Labs California Ale Yeast WL001 and has been bubbling for a week now and bubbles every 5 to 7 sec at around 68 to 70 degrees, should it have already fermented all the way or is this normal?

 

[Jayhem]

I have found in my short brewing career that it varies. My brown ale fermented out in 4 days while my most recent American pale ale took a full 7 days to stop bubbling. It seems that the longer the fermentation takes the less off flavors I have when I taste a sample before bottling. Not sure if that's a coincidence. I am starting to believe in keeping the beer temp 65-67F on ales to keep the fermentation process from going too fast.

 

[JHawKS]

Im fermenting two beers right now. One is a big IIPA, the other an Irish Red. The red quit bubbling after 4 days, & the IIPA has been going strong for 9. They are both in the same conditions (under my stairs). It seems to me that the more fermentable sugars you have, in short, the longer it will take. It takes longer to make a 7.9% beer than it does a 5% beer in essence.

 

[playa4life147]

thanks for the info helps alot

 

[Piratwolf]

. I am starting to believe in keeping the beer temp 65-67F on ales to keep the fermentation process from going too fast.

Yes. You've come to the same thought I did after a few months brewing. Getting a temp controller & ferm fridge was one of the best beer-making moves I've done for the quality of my brews!