My first brew (an amber ale) has been in the fermenter for 10 days now and is still bubbling about every 90 seconds. It's been doing 90-ish seconds for several days now. At the start, I used yeast nutrients and oxygenated the wort, and it was bubbling like mad in under 15 hours which lasted maybe a couple of days before starting to really slow down.
I've got my carboy in a mini-fridge keeping the wort/beer at 67 degrees. I've not tested current gravity as I figure it's not going to change the final gravity when fermentation is done and I don't want to risk introducing possible infection. My plan is to cold crash it at the end for a couple of days before I transfer to a keg.
I understand that when fermentation is done I should let it sit for a few days to let the yeast clean-up any potential off-flavors (diacetyl rest). While I'm anxious to be able to try it, I'd rather wait for a tasty beer at the end than push it and have less than desirable results.
So, finally, my question: When do I consider fermentation to be done? How long should I expect between bubbles, or should there just be no more bubbles?
I've got my carboy in a mini-fridge keeping the wort/beer at 67 degrees. I've not tested current gravity as I figure it's not going to change the final gravity when fermentation is done and I don't want to risk introducing possible infection. My plan is to cold crash it at the end for a couple of days before I transfer to a keg.
I understand that when fermentation is done I should let it sit for a few days to let the yeast clean-up any potential off-flavors (diacetyl rest). While I'm anxious to be able to try it, I'd rather wait for a tasty beer at the end than push it and have less than desirable results.
So, finally, my question: When do I consider fermentation to be done? How long should I expect between bubbles, or should there just be no more bubbles?