Help with fermentation please

[hopmadness]

Greetings. I brewed my first batch on Thursday night and my airlock started bubbling by Friday afternoon and by Friday night it was bubbling every few seconds. Much to my dismay, by Saturday night my airlock was not bubbling at all. Is this normal or should I be concerned about a stalled fermentation. Please advise. Thanks!

 

[Waboom!!]

it is certainly possible that the fermentation has completed. Sometimes it can be very fast. The only way to know for sure is by the final gravity. Did the kit you used say what the original and final gravities should be? You'll have to take a hydrometer reading to know for sure. But like I said, it might just be done that fast.

 

[hopmadness]

Thanks for the response. The batch was an IPA but not from a kit....so I'm not quite sure what the final gravity should be. So just to clarify, you've had batches where you had lots of bubbling from the air lock for about 24 hours and then nothing? Any other replies would be greatly appreciated.

 

[squeekysheep]

you may still have fermentation happening also, but at a slower pace. even if your fermentation is complete those little buggers still want to play around they have a few other tricks so just leave it. 2 weeks is good time

 

[Yooper]

Absolutely. In fact, I would think it's MORE common for airlock activity to go gangbusters at first, then slow to nothing within 2-5 days. Airlock activity isn't a good way to judge fermentation speed, though, so just rely on your hydrometer and some common sense. Don't touch it at all for at least a week or 10 days- because during this time, the yeast is still busy cleaning up fermentation by-products (including their own waste products like diacetyl). When the majority of the sugars are gone, the yeast will then eat some non-preferred foods like their own waste products. This leaves a cleaner, better tasting beer.

The only way to know if fermentation is indeed done is via hydrometer readings. But I don't take them until at least a week or two has passed- just to make sure the fermentation is finished. Try to not worry. Maybe make another batch of beer to get your mind off of this one? (Just a suggestion- that is what works for me!)

 

[Stevorino]

Regardless of Airlock, I wait 2 weeks minimum before touching my carboys. It sounds like your fermentation may have finished it's process super quick-- which is great for you! By leaving it in there you are letting the yeast finish up the job by cleaning up your brew-- let them have time.

As far as whether or not it has stalled-- I'd need much more info to diagnose that, like:
What'd you pitch and what was the beer's original gravity before pitching?
What temperature are you fermenting at?
Did you aerate/oxygenate?

Regardless, my advice would be to let it chill out for another week or so.

 

[hopmadness]

I used the WYeast 1056 American Ale and the OG was 1.060. Fermentation temp is about 68 F and I thought I aerated the heck out of it. Either way I'm going to wait for another 5 days and then rack to secondary fermenter with 1oz cascade, 1/2 oz fuggle, and 1/2 oz northern brewer for dry hopping. I plan on letting it sit in that carboy until my brother gets here in about 3 weeks. He will be pleasantly surprised...I hope.

 

[DutchK9]

I have a Nut Brown Ale going right now that did the same thing. I had to move it because I wanted to get it higher for when I transfer to a secondary. The movement caused some airlock activity again. Like everyone said, it is most likely still working but at a slower speed. After 7-10 days I am sure your gravity readings will be good.