should fermenting be visible

[jamesampm]

Hi, just a question about my very first brew.

I made a pre-hopped kit and the can was very near the expiration date. I did not make a yeast starter and just threw the dry yeast in the primary and set it in a corner. I have tried to keep it at 73 degrees the entire time and it has not varied away from that temp the whole time. After reading on here, I let it sit at 68 the last couple of days.

There was no bubbling in the airlock the first couple of days and then it took off and had constant bubbling for about 5 days and then it stopped again and has not bubbled even a bit since. It has now been 3 days.

Do I leave it in the primary as is? rack to secondary? add more yeast or nutrient?... or is this normal

 

[unionrdr]

It's normal,only initial fermentation shows all the wild foaming & bubbling. And 73F is a little high for ferment temps.

 

[jamesampm]

It's normal,only initial fermentation shows all the wild foaming & bubbling. And 73F is a little high for ferment temps.

I just went 73 because thats what the directions said, I have let it go to 68 the last couple of days.

would racking to a carboy be beneficial? The reason I ask is I want to start another batch in the bucket.

 

[jeepinjeepin]

Some say long primary. Some say rack to secondary as soon as the bubbles slow. I say you are probably going to want to run multiple batches at a time later and this one is still pretty young. Get another primary bucket.

 

[jamesampm]

thanks guys! I was worried for nothing, pretty much what I thought but needed the reassurance lol

thanks again!