hi, all.
being the idiot that i am, i totally busted my hydrometer about 2 seconds before i was going to take my og reading.
so i've had a pretty generic apa hangin out in primary for 3 weeks in my swamp cooler between 62-66 degrees on nottingham yeast.
before work the other day, i pulled it out and left it on the counter so it could settle back down by the time i got home, and then i could then rack it to keg.
when i got home, i noticed the carboy got up to around 70 degrees and it was kicking out a fair amount of bubbles again. i could see patches of the tiny bubbles that remind me of when the yeast is just getting started, and then there are occasional bigger bubbles that just blub up randomly and pop.
i've left it there for a few days now (still at around 70) and it's still going.
having no ability to read the gravity, should i just assume it's done, and that these bubbles are just the c02 escaping the beer? it wasn't a huge recipe or anything. the og should have been around 1.06, so i couldn't imagine there could be much going on after the initial fermentation (which was pretty strong for a few days.)
being the idiot that i am, i totally busted my hydrometer about 2 seconds before i was going to take my og reading.
so i've had a pretty generic apa hangin out in primary for 3 weeks in my swamp cooler between 62-66 degrees on nottingham yeast.
before work the other day, i pulled it out and left it on the counter so it could settle back down by the time i got home, and then i could then rack it to keg.
when i got home, i noticed the carboy got up to around 70 degrees and it was kicking out a fair amount of bubbles again. i could see patches of the tiny bubbles that remind me of when the yeast is just getting started, and then there are occasional bigger bubbles that just blub up randomly and pop.
i've left it there for a few days now (still at around 70) and it's still going.
having no ability to read the gravity, should i just assume it's done, and that these bubbles are just the c02 escaping the beer? it wasn't a huge recipe or anything. the og should have been around 1.06, so i couldn't imagine there could be much going on after the initial fermentation (which was pretty strong for a few days.)