DxS12
Active Member
- Joined
- Mar 20, 2014
- Messages
- 27
- Reaction score
- 2
Hi HomeBrewers,
First time brewer here and this forum has been extremely helpful so far. I do have a quick questions which I'm hoping someone can help me out with. I recently brewed a batch of Irish Red Ale. Being a newb, I didn't purchase a hydrometer or anything to regulate the temperature of my carboy. The yeast seemed pretty active 24 hours after I start fermenting, but 4 days into the process, the Krausen fell and the bubbles in the airlock have really slowed. I'm now on day 5 and I get one or two bubbles per minute. The weather has fluctuated quite a bit here in the last few days. Without this equipment (which I have since purchased), what's the best way to gauge when I'm ready to move to the secondary?
Thanks for you help!
First time brewer here and this forum has been extremely helpful so far. I do have a quick questions which I'm hoping someone can help me out with. I recently brewed a batch of Irish Red Ale. Being a newb, I didn't purchase a hydrometer or anything to regulate the temperature of my carboy. The yeast seemed pretty active 24 hours after I start fermenting, but 4 days into the process, the Krausen fell and the bubbles in the airlock have really slowed. I'm now on day 5 and I get one or two bubbles per minute. The weather has fluctuated quite a bit here in the last few days. Without this equipment (which I have since purchased), what's the best way to gauge when I'm ready to move to the secondary?
Thanks for you help!