no bubbling after two days

[dbeach2003]

bubbled in airlock 24 hours after fermentation. 72 hours later no bubbling, temp 68 degrees. worried it's too cold. Nottingham yeast

 

[Yooper]

bubbled in airlock 24 hours after fermentation. 72 hours later no bubbling, temp 68 degrees. worried it's too cold. Nottingham yeast

No, that's actually on the high end of nottingham's temperature range. If it was warmer than that earlier, it could have easily fermented out overnight. It sounds fine!

 

[soccerdad]

She's right ! Let it ride.

 

[dbeach2003]

thank you

 

[mikescooling]

I've had fast starters, slow starters, yeast that started and finished as I was sleeping, and yeast that almost stopped mid way, but in the end the yeast did their job.

 

[beergolf]

You are fine.


BTW bubbling really does not mean much.

Is this one done yet?

 

[Yooper]

That's a good point.

As an example, I decided to rack some wine today. One wine has been in a carboy since December, 2013, so it was about time..................

Anyway, it was moved out of the corner of a cool room, and put on the kitchen island for me to rack it. I let it sit for about an hour, and the airlock started bubbling pretty regularly.

Fermentation has been finished for over a year- but it was a bit warmer in the kitchen than in a corner of a cool dark room.

Sometimes a bubbling airlock is an obvious sign of fermentation- but often it is not. Sometimes the barometric pressure changes and the airlock bubbles, or the temperature rises, and it bubbles. It is not important at all.