Is straining bad?

[RyanJE]

I strained myn wort as I poured it into the primary to get all of the trub out. Was that a bad idea? I read it in how to brew.

 

[Orfy]

I'd say it's a good idea, basic filtration and aeration.

 

[RyanJE]

Thats the answer I was hoping for!

My airlock was bubbling rapidly the first 24 hours after i poured it into the primary. now its not bubbling at all(or at least very rarely). Is that normal, will it pick back up?

 

[Orpheus]

Thats the answer I was hoping for!

My airlock was bubbling rapidly the first 24 hours after i poured it into the primary. now its not bubbling at all(or at least very rarely). Is that normal, will it pick back up?

It's normal and it probably won't pick back up, unless you had a drop in temperature in the area your fermenter is located. 24 hour full fermentations are not all that uncommon.

 

[Orfy]

Thats the answer I was hoping for!

My airlock was bubbling rapidly the first 24 hours after i poured it into the primary. now its not bubbling at all(or at least very rarely). Is that normal, will it pick back up?

Give it another 2 - 4 days check the gravity and you'll probably find it's done.

 

[RyanJE]

Another good answer!

So can i drink it now if it is done, HAHA.

 

[Orfy]

Drink it when you want it's your beer.
It may be better in a month though.

 

[MattD]

Thats the answer I was hoping for!

My airlock was bubbling rapidly the first 24 hours after i poured it into the primary. now its not bubbling at all(or at least very rarely). Is that normal, will it pick back up?

Did you use dry yeast? That's when I've usually noticed those overnight fermentations. I'd let it sit for a while so the yeast can clean up after itself, at least a week, but if you're hungry for your brew, as long as it's not still slowly fermenting (thus giving you a risk for bottle bombs), it's not going to kill you to bottle it on up!

 

[RyanJE]

Actually there is no pressure in the airlock right now because the cap has rested back down is it normal to have zero fermentation at this point (48 hours). Im gonna wait the full week before racking to the secondary.

 

[Krazy Bazturd]

Actually there is no pressure in the airlock right now because the cap has rested back down is it normal to have zero fermentation at this point (48 hours). Im gonna wait the full week before racking to the secondary.

Like Orpheus said, as long has there wasn't a dramatic change in temperature where you had it stored, in which case the yeast may have gone dormant, it is most likely done. The last two batches I brewed using dry yeast fermented similar to the way you have described yours and everything was fine.

 

[RyanJE]

good stuff, i did use the dry yeast i forgot to responds to that and it was probably the most useful piece of info.