CAN BUBBLING FROM FERMENTATION BIN BE ANYTHING OTHER THAN FERMENTATION
- Thread starter ColinTalbot
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Cwrw666
Landlord.
True, but I've always found they tend to leak at lower pressure than they're supposed to. Obviously we're only talking about the end stages of fermentation anyway, not in the middle of a vigorous fermentation.
I've only ever had stuck fermentations with 2 can kits. Never with 1 can kits or All-grain. Makes you wonder...
Richie_asg1
Junior Member
I would transfer it to your barrel anyway and either add sugar for priming or give it a shot of co2. If it's not drinkable now then wait another 2 weeks with it in the warm, then chill it. If you want to speed up the process I would invest in some CO2 equipment to force carbonate batches.
Worst that can happen is you get a cloudy brew and you have learned something.
(I'm still a newbie compared to others here but I know how easy it is to want to drink the stuff asap. While this may not be the best advice or produce the best results, it seems to be what a lot of Americans do.)
Worst that can happen is you get a cloudy brew and you have learned something.
(I'm still a newbie compared to others here but I know how easy it is to want to drink the stuff asap. While this may not be the best advice or produce the best results, it seems to be what a lot of Americans do.)
Most likely just gassing off, I've had a beer do it for 2 weeks. The Co2 produced during fermentation dissolves in the beer and is released slowly, this gives the appearance that fermentation is still taking place.
An Ankoù
Landlord.
I've got my latest batch fermenting in the kitchen where the temperature ranges from 15C when I get up, to 20 most of the day. There's about 7 litres headspace in the fermenter and as this air warms up, the airlock starts giving the occasional chug. The FG has been constant for some time, however, so it's getting dry-hopped, cold crashed and bottled on Sunday.
A good practical example of the Ideal Gas Law (give or take the odd mole)
I've got a brew on at the moment that's doing the same thing, but with the help of my trusty hydrometer I know that fermentation has actually finished (same SG 3 days apart). I assume the bubbles are just due to temp fluctuations in my kitchen where it's brewing, or (more likely) some off-gassing (releasing of trapped CO2) from the yeast cake or the beer itself.
So, not much to add other than to agree with pretty much what everyone else has said - get a hydrometer
So, not much to add other than to agree with pretty much what everyone else has said - get a hydrometer
dad_of_jon,
most people usually pour it into a glass first, just saying.....
An Ankoù
Landlord.
I was going to suggest that Colin's right to cut out the middle man, but by the same logic it should go straight into the urinal.most people usually pour it into a glass first
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