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Question about fermentation...

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jamorgan3777

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I assume the answer to my question will be to 1, relax and 2, wait but I will ask it anyway. ;)

I started my batch on Nov 6 and its still bubbling (slowly). It didn't start for about 36 hours, but then started bubbling nicely. Then I thought it was stop after a few days, but its been almost 8 and seems to still be going. I would guess this means I pitched too few yeast (warmed up the vial and pitched it as is, but spilled some when I opened it). I would also guess that as long as its bubbling, its okay and to just leave it alone. I planned to leave it until Nov 20 and rack to my keg. What do you guys think?
 

Gfei

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It won't hurt to wait by any means. But if you want to check; pull a hydrometer sample, then take another a few days later. If the gravity doesn't change over those few days, it's done.

It is entirely possible fermentation has stopped, bubbles don't necessarily indicate the yeast are busy.
 
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jamorgan3777

jamorgan3777

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Would it still be bubbling if fermentation was over? This is my first batch in like 15 years and so I just dont remember.:drunk:

Thanks
 

Gfei

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y6y6y6 said:
What would it indicate if not fermentation?
Changes in temperature or barometric pressure can cause CO2 to come out of solution and make the airlock bubble.

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unionrdr

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You said it took 36 hours to show signs of fermentation,so subtract 1.5 days from that 8. It's not that long at 5.5 to 6 days. This time of year with no temp control,I'll call it good. Brewing is just like pit bbq; it takes as long as it takes. :mug:
 
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