Loup
Well-Known Member
I cooked up my first batch of beer this last Sunday, it started bubbling like crazy after 6 hours (overflowed the airlock but didn't pop the cap off the carboy,) but slowed way down at the 8 hour mark. After 24 hours the airlock was down to maybe 4 bubbles per minutes, after 36 hours the airlock stopped bubbling all together (I did clean the cap and airlock and reinstalled them at some point.)
I didn't buy a hydrometer when I bought my supplies thinking it to be mostly optional and figured I could buy one later if I decided I enjoyed brewing my own beer so I didn't have a way to test gravity of the beer.
At first I was going to just let it sit for the rest of the 2 weeks, bottle it and hope it had finished fermenting, but then I started to get worried that for some reason I had a stuck fermentation and didn't want to risk adding sugar when bottling and have the yeast kick into overdrive causing my bottles to start exploding. Back to the homebrew store I ran, bought a hydrometer (and some yeast just in case I ended up needing it) and tested the beer. It's almost dead on where it should be for FG, I also tasted a little, it more or less tastes like beer which I take to be a good sign.
I've read that the wort will sometimes ferment really quickly, but is there a danger of it fermenting so quickly? Will it cause any off flavors in the finished beer? If so, is there anything I can do to keep it from starting so quickly? I used dry yeast, hydrated it before pitching and the wort was measuring 70-72 degrees the whole time it was fermenting.
I didn't buy a hydrometer when I bought my supplies thinking it to be mostly optional and figured I could buy one later if I decided I enjoyed brewing my own beer so I didn't have a way to test gravity of the beer.
At first I was going to just let it sit for the rest of the 2 weeks, bottle it and hope it had finished fermenting, but then I started to get worried that for some reason I had a stuck fermentation and didn't want to risk adding sugar when bottling and have the yeast kick into overdrive causing my bottles to start exploding. Back to the homebrew store I ran, bought a hydrometer (and some yeast just in case I ended up needing it) and tested the beer. It's almost dead on where it should be for FG, I also tasted a little, it more or less tastes like beer which I take to be a good sign.
I've read that the wort will sometimes ferment really quickly, but is there a danger of it fermenting so quickly? Will it cause any off flavors in the finished beer? If so, is there anything I can do to keep it from starting so quickly? I used dry yeast, hydrated it before pitching and the wort was measuring 70-72 degrees the whole time it was fermenting.