Millerhomebrewer
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My wort started a heavy bubbling 24 hours ago and now has slowed almost to a stop. The temperature is fine I have 2 more right next to this one and they are working.
Fermentation
- Thread starter Millerhomebrewer
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flars
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Some yeasts are very aggressive starters but will keep going for another week or more before getting close to FG.
A poor seal on a bucket fermentor could be allowing the CO2 produced to escape around the rim instead of through the air lock as the CO2 pressure decreases inside the bucket.
Some more information on the beer being brewed and your set up would be helpful.
A poor seal on a bucket fermentor could be allowing the CO2 produced to escape around the rim instead of through the air lock as the CO2 pressure decreases inside the bucket.
Some more information on the beer being brewed and your set up would be helpful.
springinloose1
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Pitch rate, or more commonly, yeast viability in that fermenter could be the culprit too if you have two others bubbling away. Check gravity every few days to see if you've met FG after a week or two. If your gravity is still too high and it isn't bubbling after a couple weeks, add more yeast, but do not oxygenate.
OP
OP
Millerhomebrewer
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The bucket does have a poor seal however with the head not there anymore that is what worries me. I guess I will give it a few days and check the SG this weekend.
Thanks for you help.
Thanks for you help.
Yeast only produce CO2 during the early part of the fermentation. From the second or third day on you are only seeing bubbles because the beer had too much CO2 dissolved in it and it is outgassing. A slight leak on the bucket lid and all that CO2 will seep out around the lid.
Don't try to use airlock bubbles to determine if your beer is fermenting or not. The early sign that it is fermenting is the presence of krausen or the krausen ring left behind. From then on your only true way to determine the state of fermentation is the hydrometer and the changes of gravity it shows. Nothing else.
Let your beer have at least 10 days in the fermenter, the first 3 or 4 of that with temperature control to keep the yeast from forming esters or fusel alcohol. After the 3 or 4 days you can let it warm to the upper 60's to mid 70's (perhaps even higher) to encourage the yeast to finish the ferment. At that 10 day point you take a hydrometer reading, then a day or 2 later another reading to see if they match. If so you can bottle the beer but it won't hurt it to stay in the fermenter longer. I sometimes let mine go 3 to 4 weeks or even longer.
Don't try to use airlock bubbles to determine if your beer is fermenting or not. The early sign that it is fermenting is the presence of krausen or the krausen ring left behind. From then on your only true way to determine the state of fermentation is the hydrometer and the changes of gravity it shows. Nothing else.
Let your beer have at least 10 days in the fermenter, the first 3 or 4 of that with temperature control to keep the yeast from forming esters or fusel alcohol. After the 3 or 4 days you can let it warm to the upper 60's to mid 70's (perhaps even higher) to encourage the yeast to finish the ferment. At that 10 day point you take a hydrometer reading, then a day or 2 later another reading to see if they match. If so you can bottle the beer but it won't hurt it to stay in the fermenter longer. I sometimes let mine go 3 to 4 weeks or even longer.
