Hey all,
Brewing my first wheat bear (Perfekt Weizenbock) from AIH. After brewing the 5 gallon batch and pitching I set the fermenter in 68 degree room. 15 hours in or so the airlock was going bat **** crazy and bubbling like mad. This kept up for 12-18 hours by my best guestimate and then it stopped. The OG was 1.067 and I pitched WLP351 yeast. The airlock bubbler piece that raises when CO2 is released is now down and resting on the inner tube. The seal is air tight on the ALE Pail, as when I push on the lid the floater raises and bubbles. I know the airlock has nothing to due with signs of fermentation, but wouldn't there be enough CO2 inside to still keep the bubbler raised up at this point, or is this normal due to the headspace inside/most of the initial fermentation being done already? Just curious...
Thanks!
Brewing my first wheat bear (Perfekt Weizenbock) from AIH. After brewing the 5 gallon batch and pitching I set the fermenter in 68 degree room. 15 hours in or so the airlock was going bat **** crazy and bubbling like mad. This kept up for 12-18 hours by my best guestimate and then it stopped. The OG was 1.067 and I pitched WLP351 yeast. The airlock bubbler piece that raises when CO2 is released is now down and resting on the inner tube. The seal is air tight on the ALE Pail, as when I push on the lid the floater raises and bubbles. I know the airlock has nothing to due with signs of fermentation, but wouldn't there be enough CO2 inside to still keep the bubbler raised up at this point, or is this normal due to the headspace inside/most of the initial fermentation being done already? Just curious...
Thanks!