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- Thread starter Coddy
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Quite normal. Ale yeast works fast, especially if you don't control the temperature. Your beer isn't done but the yeast have eaten the sugars that are easy for them to digest. Give the beer some more time for the yeast to digest the more difficult sugars and clean up the byproducts of fermentation. Then give it more time yet for the yeast to clump up and settle to the bottom of the fermenter before you bottle it. I like to leave the beer in the fermenter for a minimum of 2 weeks with 3 or 4 weeks being even better.
BTW, yeast only produce CO2 for the first few days while eating the easy sugar. That's why your beer quit churning as there is no more CO2 produced to cause this.
BTW, yeast only produce CO2 for the first few days while eating the easy sugar. That's why your beer quit churning as there is no more CO2 produced to cause this.
VikeMan
It ain't all burritos and strippers, my friend.
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?? Yeast also make CO2 while eating the "hard" sugars (once they have broken them down into glucose/fructose).
ReaperOnefour
Well-Known Member
It's perfectly normal. I always ferment for two weeks. Actual fermentation only takes about 3 days, but letting it sit for 2 weeks gives the yeast time to eat up byproducts. ( such as acetaldehyde, & DMS. Dimethyl sulfide) Thus giving you a cleaner, better tasting beer.
applescrap
Be the ball!
Way to go man! Woot. You are on your way. I wont answer your question because the people who answered already know more than me. I dont know what you are fermenting in but shine a bright light on the top or side. You will see it go from clear to cloudy to potentially clear again as it ages. You are essentially watching and experiencing fermentation and its cycle so to speak. Cheers
