deltachild7
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- Apr 1, 2014
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Hi folks... I'm both (fairly) new to brewing and new to this forum. I recently started a Coffee Porter and a Hefeweizen (both from kits) and I have some questions about transferring to secondary and the length of fermentation.
First, the Hefeweizen stopped bubbling after 36 hours (It started within 6 hours of pitching!) and has begun to settle. I'm sure fermentation occurred and there's a layer of sludge along the inside just above the beer. But doesn't that seem like a relatively short time to ferment? Should I be worried? Would anyone recommend "perturbing" the system to get the fermentation going again or should I do my best to let it sit? I have not opened the top nor the airlock at all since pitching.
Second, the Porter took about 12 hours to start and then fermented wildly (even requiring a blow-off tube) for two days and has now dropped down to a steady rate of 1 bubble / 15 seconds. There is a lot of yeast still visibly suspended in the solution. The kit "strongly recommends" transferring it to a secondary fermenting vessel before the fermentation stops completely. I have read a thousand posts on both sides of this, and most people seem to say to leave it in primary until fermentation stops and then bottle. What do you recommend?
Both beers are sitting in the dark at a cool 66-68 degrees. Any suggestions/advice would be greatly appreciated!
First, the Hefeweizen stopped bubbling after 36 hours (It started within 6 hours of pitching!) and has begun to settle. I'm sure fermentation occurred and there's a layer of sludge along the inside just above the beer. But doesn't that seem like a relatively short time to ferment? Should I be worried? Would anyone recommend "perturbing" the system to get the fermentation going again or should I do my best to let it sit? I have not opened the top nor the airlock at all since pitching.
Second, the Porter took about 12 hours to start and then fermented wildly (even requiring a blow-off tube) for two days and has now dropped down to a steady rate of 1 bubble / 15 seconds. There is a lot of yeast still visibly suspended in the solution. The kit "strongly recommends" transferring it to a secondary fermenting vessel before the fermentation stops completely. I have read a thousand posts on both sides of this, and most people seem to say to leave it in primary until fermentation stops and then bottle. What do you recommend?
Both beers are sitting in the dark at a cool 66-68 degrees. Any suggestions/advice would be greatly appreciated!