Slowing bubbles in the airlock

[Mrakis]

Newb here. Have a question concerning my fermentation on a Belgian tripple/ American ipa (OG of 1.078 after temperature adjustment - see below). After about 12 hrs the fermentation was pretty aggressive. The krausen was coming out of the airlock, so I replaced it with a blowoff tube. This activity remained pretty consistent up to about the 36 hr mark. During day two the activity has dropped considerably. By the 48 hr mark, it was bubbling once every 6 secs. Is this normal? I ask because 1) we had a ton of rookie mistakes on brew day 2) in watching a YouTube video about fermentation, the guy said that once you get down to a bubble every 6 seconds, then you are ready to rack it into the secondary.

The mistakes I am referring to on brew day is that we pitched the yeast when the wort was 100 degrees (drunken assistant didn't finish reading the rest of the sentence in the instructions). Also, I don't believe we aerated enough, but being my first time brewing, I'm not real sure.

Am I in trouble? Is there a way that I can fix/ save it?

 

[Gear101]

If you OG came back that high, then two things First your brew day went pretty good because that's no the bigger side of beer. Second, I am hoping that you are seeing a yeast cake on the bottom? THat will tell ya if your yeast did the job.

 

[Mrakis]

I am using a primary bucket. Should I open it up to see if there is a yeast cake at the bottom?

 

[Gear101]

I am using a primary bucket. Should I open it up to see if there is a yeast cake at the bottom?

I don't think that you will be able to see it. I think you should be ok, let it set for a full week. Are you planning on putting it into a secondary?

 

[Mrakis]

Yeah. I am planning on racking into the secondary this weekend. I just expected more consistent activity for at least the first 3 days of fermentation. But then again, I'm a newb so what basis do I really have to come up with expectations.

 

[MuchoGusto]

You don't need to put it in a secondary and... bubbles mean next to nothing. A hydrometer reading is the only real way to determine what's going on.

 

[Mrakis]

So should i take a hydrometer reading soon to see what is going on? From what i read, i should expect about a 70% drop from my OG when the fermentation is nearing completion.

I'm just nervous about the risk of ruining the batch any further, by either introducing a bacteria or even oxygenating the beer. Obviously i would properly sanitize the hydrometer.

 

[KNOTSANE]

Second the hydro reading. That is your only way to know what is going on with your fermentation. Let it ride for another week then when you get 3 consecutive days with the same reading, you are ready for the next step. And that would be to go right to bottles (or keg). You don't need to secondary. With other factors that happened on brew day, why take the chance of risking infection by racking your beer back and forth. Just get your gravity right then do your priming sugar solution in your bottling bucket, rack on top of that then put in bottles. Good questions and good concerns but don't over think the whole process. It's just brewing beer. Take notes of your brew day and go through a mental brew before your next one. Get a system that works and learn from each brew. The only thing I am really anal about on brew day is SANITATION and my wort temp. when I pitch my yeast. Bad sanitation will send a batch of beer to hell in a hand basket quick. Good luck and welcome to a new world.

 

[Hugh_Jass]

I'm going to go against the grain here and recommend you not take a hydro reading atm. Give it a week. After the week take a reading. If the reading is close to the anticipated FG, close the lid. Wait three days and take another reading. If both readings are the same, it's time to bottle.

OP- you asked in your initial post if there was a way to fix or save the beer and the answer is no. You've done your part by preparing the wort and inoculating w/your yeast culture (a bit cooler next time but I'm sure you know that ). Every time you open your lid, you risk infection. Let it go another week then check the gravity. If the gravity is stable over 3 days, you're ready to bottle.

 

[Mrakis]

Because of my paranoia with infecting the beer, i will probably let it ride in the primary for the rest of the week.

Question: Why is everyone suggesting that i not rack into secondary? To prevent further risk of damaging the batch? I am just wondering because the instructions, people who wrote reviews, all say that secondary should be performed for this style. Obviously, the instructions didn't say anything about pitching yeast at 100 degrees. Just wanted to get educated on why i should avoid it.

Thanks for all of the advice. This forum is very helpful and welcoming to newbies like myself

 

[Hugh_Jass]

It's a benefit/cost thing. For many, the risk of oxidation or infection(racking) outweighs the risk of autolysis(not racking).

Racking is done to get the beer off the yeast/trub and to allow the beer to clear. Many on this board, myself included, let the beer finish in primary, wait a few days and rack to bottling bucket/keg. Others rack when fermentation is complete or almost complete to get the beer off the yeast/trub and allow it to clear. Really, it's up to you. As you progress as a brewer, you'll find what's right for you.

If you want to rack, go ahead. It probably won't hurt anything and will give you some practice.

Congrats on making your first beer beer.

 

[Duckfoot]

Secondary is mainly a clearing phase... Unless you are dry hopping (no mention of it), when you have verified fermentation has stopped (3 days of same hydrometer readings) you can just crash cool the beer (to help clear it) and bottle / keg from that point...

 

[KNOTSANE]

speaking for myself, I only rack to secondary when I'm going to dry hop, or add other goodies or I want a really clear beer. The term is used loosely, being that just about all the fermentation is done in the primary. Your just moving the beer off the yeast cake and letting it settle some more in the secondary. Also, when you rack to a glass carboy for secondary you can let it sit longer to condition as opposed to sitting on the yeast for an extended period of time. Either way you will have some sediment in your bottles. Some do it some don't. Most of my brews go from primary into bottles and I have downed every beer I've ever brewed with a big smile on my face. And yes, the more you move the beer around the higher the chance for contamination.

 

[phuff7129]

I agree with everything said. One thing does come to mind. Did you use a starter. 1.078 is a pretty big beer and a single packet of liquid yeast probably won't get the job done. Dry yeast might get it done but I would definitely use a starter on a brew like this. Of course you'll have your answer when you take your next gravity reading. I did a beer this size once and used a smack pack it the fermentation did not finish so it was back to the lhbs for another smack pack.

 

[kh54s10]

When I use a secondary, which is not at all recently, I wait for at least a week after ALL activity has stopped. That way I am almost certain that fermentation is finished.

BTW you may be talking of an antiquated procedure that is to rack when primary fermentation is about 75% complete.

When I don't secondary I don't do anything for 3 weeks. Then check the gravity.