I use a carboy and and overflow tube into a gallon jug during fermentation.
My current brew at 2.5 weeks is pushing a bubble into the jug 5-10 seconds, which seems pretty active to me.
I hear it said that this activity is not a way to gauge if a brew is ready for bottling. I do not like to take readings to avoid introducing anything into the brew.
So, I guess it must be that if a brew is still off-gassing it still could be done?
It just seems to me that if there is off-gassing then the yeast is still converting sugars.
Thoughts?
My current brew at 2.5 weeks is pushing a bubble into the jug 5-10 seconds, which seems pretty active to me.
I hear it said that this activity is not a way to gauge if a brew is ready for bottling. I do not like to take readings to avoid introducing anything into the brew.
So, I guess it must be that if a brew is still off-gassing it still could be done?
It just seems to me that if there is off-gassing then the yeast is still converting sugars.
Thoughts?