My recipe said after everything is boiled and put into the carboy to pitch the yeast. Then bubbles should start forming between 24-36 hours. Bubbling should go on for 48-72 hours and sit after bubbling stops for 3-4 days. Bubbling started about 3 hours after and stopped about 30 hours later. Is it alright or did I do something wrong? It is still sitting, but the bubbling started and stopped extremely fast.
Problem?
- Thread starter jacob5023
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freisste
Well-Known Member
What temperature did it ferment at? Did the temperature change at all during fermentation?
Hot fermentations are often fast fermentations, although it tends to produce some extra flavors.
Temperature swings can cause the yeast to prematurely quit working.
Hot fermentations are often fast fermentations, although it tends to produce some extra flavors.
Temperature swings can cause the yeast to prematurely quit working.
The by products of fermentation (bubbles) is not a good indicator of how well your fermentation was. If your fermentor isn't sealed completely you can get no signs. Take a hydrometer reading to see if your beer was fermented out completely. If it is off from the calculated final gravity then you might have some problems with the brew.
Depending on the yeast, the temp and the OG, 30 hours could be about right. A low to medium gravity ale could ferment that quickly with some yeast strains.
