Two day fermentation?

ABunte · Nov 17, 2013

I just brewed my first beer, an Irish Red Ale that came with the deluxe home brewery from Northern Brewer.com. Its been two full days, i've done everything right to the tee, everything sanitized however, my primary fermentation already seems to be done, its not giving off anymore CO2, did something go wrong, is the yeast bad? or is the primary fermentation really over and i can now transfer it to my secondary.
Thanks

Snicklefritz · Nov 17, 2013

Why would you say it seems done? Not seeing any bubbles in the airlock? Fermentation is pretty rapid for the first 48 hours or so and then really mellows out but I'm sure its still doing its thing. You should also check to make sure your stopper/airlock still has a good seal.

Doongie · Nov 17, 2013

It could be done, but overall that would be a bit quick. Give it time, go by hydrometer readings to be sure.

Good things come to those who wait. Patience is a virtue. RDWHAH. There's lots of ways to say it.....

ABunte · Nov 17, 2013

I still have a good seal, i might have jumped the gun and am worrying to early. Last night was bubbling like crazy then now its giving a bubble every 3 or so seconds, does it stop giving off CO2 completely or do i know its done from a certain amount of time between each bubble?? This is my first batch, thanks for giving this noobie advice!

nosnhojm20 · Nov 17, 2013

Ya have to go by hydrometer readings to be absolutely sure. I usually take a reading on day 5 and then again daily there after to see if there is any change. If there is change in the readings it is still fermenting out. A ball park would be 7 days total in primary, but could be longer if a really high alcohol beer.

RM-MN · Nov 18, 2013

If your fermenter was in a warm location your yeast will go to work pretty fast and eat the sugars because they are easy to digest. Your beer isn't done yet, not by quite a bit as when the yeast work so fast, they get a bit sloppy and leave a mess behind that takes them days to clean up. Here's an article that explains how the yeast work. http://www.brewgeeks.com/the-life-cycle-of-yeast.html

As you keep on brewing you'll probably read that the beers will come out better if you control the fermentation temperatures better. I like to start my ferment at 62 degrees and keep it there for 5 to 7 days as at that temperature the yeast work slowly and won't have eaten the sugars until the 4th or 5th day. Once the yeast slow down, I let the beer warm to 72 to 74 which helps encourage the yeast to complete the ferment.