First batch questions.

[soldiersbrew]

Hello all,

Im new to the hobby and have my first batch of northern brewers irish red fermenting. Being my first batch I was careful with everything. My OG was perfect and everything went smooth however only 2 hours after i set my brew in its resting place it started fermenting and went pretty strong for maybe a day and a half. Its only three days later and it seems like fermenting is complete. Did that happen too soon or am I worrying over nothing?

 

[kh54s10]

What was the temperature of the wort while fermenting? If it was warm it would ferment faster. If it was too warm that could also lead to off flavors.

3 days is not a problem by itself. It is probably still fermenting but not creating as much co2 so the airlock might not be bubbling.

Wait another 10-20 days and take gravity readings over 3 days, if they are the same fermentation is done and you can bottle the beer.

BTW that was my first kit. The first day I had it up to 80 degrees. I used the chat on NB and was advised to age it long. The bubbling only lasted about 3 days. I had it in primary for 4 weeks, secondary for 2 weeks and bottle conditioned 2 weeks. I don't know if it was right but it was good.

 

[onipar]

"...it seems like fermenting is complete."

How are you testing this? If you're basing it solely on the bubbling of the airlock, or even the way the wort looks in the bucket/carboy, it's likely that the beer actually is still fermenting.

Fermentation can be very quick sometimes, but the only way to be sure it's over is by taking consecutive hydrometer readings to ensure a stabilized Final Gravity.

I'd say let it go at least two weeks, then take your hydro readings. If there was a problem like stuck fermentation, you can tackle it at that point, but until then, don't worry.

 

[soldiersbrew]

The temp has remained pretty steadily at about 68 degrees. Thank you for the reply I will do just that.

 

[oakbarn]

My standard reply