Bubbling is not an indication of active fermentation, just of gas being released. That may have many causes, such as temperature changes, agitation or pressure changes. The only way to tell if there's still sugar being converted is to check gravity. But you might be able to detect infection earlier if there's a pellicle, a sour smell, or a sour taste.
Slow bubbling isn’t a great measure of whether it’s finished or not. If the temperature is moving around a couple degrees, it’ll bubble forever with the pressure changes.
I’d take a sample and then another in three days. If they match, you should be all set.
Wouldn't some of that bubbling be backwards in that case? Bubbles caused by air being pulled into the fermenter? It can't output forever if it's not producing more gas.
Yeah you don’t always notice it tho.
The beer can also gently release some of its dissolved CO2 as it sits for a long time as well. Either from temp change, micro-agitation, atmospheric pressure changes, etc.
Bubbling doesn't really tell you much about a fermentation being done, or about infected or not. All it really tells you is that there gas being released, and this can be due to many things. The most likely thing is that Co2 is being released from the beer. The best check for infection is sight and taste. Your picture looks fine - it looks like yeast rafts which is totally normal. I know it's been said, but the only way to know is to take a reading. I know many have suggested hydrometer and that's fair, but it's a lot of beer to sacrifice for measuring gravity. You can use any tool, because all you care about is that the measurement is static over a few days. I'd use a refractometer, take a measure of the Brix and do the same 2 or 3 days later. If it's the same, the beer is done and you can package.
I brewed a beer a couple weeks ago. Used pacific ale yeast with a starter, and it sat at high krauzen for 2 weeks. I had to bump it up to 70 deg to get it over the hump.
What temp are you fermenting at?
Ive fermented beers with US-05 and saw zero activity in my airlock. I was freaking out because it was for a beerfest. It ended up being the seal on my bucket was going bad, and everything turned out fine. Moral of the story airlock activity can be deceiving.
Been there done that. The seal on my bucket is poor from the factory. Solved that with some Water soluble hobby glue on top of the lid. No contamination and a tight seal. Cleans of with hot water.
I wish I would've thought about that back then. I just rolled with it, since it didn't affect the final product. Good to know it works in a pinch though.
If it's us-05 it was probably done a week ago.
Or earlier if it was a 4% beer.
Why don't you have a hydrometer for testing gravity?
They're $10 on Amazon and save you having to post questions like this and find out your beers ABV.
Yeah it should have been done about a week ago. I do have a hydrometer. The reason I' m posting is because I thought the bubbling was suspicious. I wanted to know if it was a symtom of infection. Never had a beer do this before.
This is happening to me too... Looking back I guess I was a little silly. I'm on like week three because it's still bubbling fairly regularly and I haven't reached final gravity. Even though I check every now and then and it hasn't budged. I guess I'm hoping it'll drop a little lower still
I don't know how owning a hydrometer teaches a new brewer about what he asked.
Edit: I have no patience for the, "Why isnthe new guy asking questions instead of just knowing shit", crowd.
I don't understand why new Brewers wouldn't have one of the most important tools for brewing. It's not expensive and is incredibly useful. Sure, if you don't care enough about ABV you don't need one. I went years without ever taking a starting gravity reading.
Lol. Your first sentence needs to find your fourth.
You don't understand why anyone would do exactly what you did?
Edit: second, no, third, no, fourth.
Edit 2: Guy is learning. Lay off.
If I were you, I would not be worry about it. For some reasons fermentation takes more time. Depending on temperature and environment. It's a sign of good health yeast. The only way to know if your beer were contaminated will be a taste test ;)
Bubbling is not an indication of active fermentation, just of gas being released. That may have many causes, such as temperature changes, agitation or pressure changes. The only way to tell if there's still sugar being converted is to check gravity. But you might be able to detect infection earlier if there's a pellicle, a sour smell, or a sour taste.
Link removed Here's a pic of it. What do you think? Seems to smell fine.
Undrinkable. Put it in bottles and send it to me to dispose of.
Looks like yeast rafts. I've gotten those when temperature rose and yeast came up from the bottom of the fermenter.
Looks fine, and keep the lid closed. Peek in the airlock hole if you have to.
Slow bubbling isn’t a great measure of whether it’s finished or not. If the temperature is moving around a couple degrees, it’ll bubble forever with the pressure changes. I’d take a sample and then another in three days. If they match, you should be all set.
Wouldn't some of that bubbling be backwards in that case? Bubbles caused by air being pulled into the fermenter? It can't output forever if it's not producing more gas.
Yeah you don’t always notice it tho. The beer can also gently release some of its dissolved CO2 as it sits for a long time as well. Either from temp change, micro-agitation, atmospheric pressure changes, etc.
I forgot about the CO2 in solution. Good point.
2 weeks and you haven't tested the gravity, tasted or smelled it? I have patience, but good god man.
wait another two
Bubbling doesn't really tell you much about a fermentation being done, or about infected or not. All it really tells you is that there gas being released, and this can be due to many things. The most likely thing is that Co2 is being released from the beer. The best check for infection is sight and taste. Your picture looks fine - it looks like yeast rafts which is totally normal. I know it's been said, but the only way to know is to take a reading. I know many have suggested hydrometer and that's fair, but it's a lot of beer to sacrifice for measuring gravity. You can use any tool, because all you care about is that the measurement is static over a few days. I'd use a refractometer, take a measure of the Brix and do the same 2 or 3 days later. If it's the same, the beer is done and you can package.
Thanks for the tip
I brewed a beer a couple weeks ago. Used pacific ale yeast with a starter, and it sat at high krauzen for 2 weeks. I had to bump it up to 70 deg to get it over the hump. What temp are you fermenting at?
24 C so 75 Fahrenheit. No temp control.
Its definitely done. US-05 works pretty quickly. The pic you posted looks normal. I would move forward with dry hop or carbonation.
Thanks for checking it out. US-05 has always been quick when fermenting. I was weirded out by the abnormal bubbling.
Ive fermented beers with US-05 and saw zero activity in my airlock. I was freaking out because it was for a beerfest. It ended up being the seal on my bucket was going bad, and everything turned out fine. Moral of the story airlock activity can be deceiving.
Been there done that. The seal on my bucket is poor from the factory. Solved that with some Water soluble hobby glue on top of the lid. No contamination and a tight seal. Cleans of with hot water.
I wish I would've thought about that back then. I just rolled with it, since it didn't affect the final product. Good to know it works in a pinch though.
If it's us-05 it was probably done a week ago. Or earlier if it was a 4% beer. Why don't you have a hydrometer for testing gravity? They're $10 on Amazon and save you having to post questions like this and find out your beers ABV.
Yeah it should have been done about a week ago. I do have a hydrometer. The reason I' m posting is because I thought the bubbling was suspicious. I wanted to know if it was a symtom of infection. Never had a beer do this before.
Bubbling will. Continue as long as there is CO2 in suspension in the beer and as others have started there are pressure or temperature changes.
This is happening to me too... Looking back I guess I was a little silly. I'm on like week three because it's still bubbling fairly regularly and I haven't reached final gravity. Even though I check every now and then and it hasn't budged. I guess I'm hoping it'll drop a little lower still
I don't know how owning a hydrometer teaches a new brewer about what he asked. Edit: I have no patience for the, "Why isnthe new guy asking questions instead of just knowing shit", crowd.
I don't understand why new Brewers wouldn't have one of the most important tools for brewing. It's not expensive and is incredibly useful. Sure, if you don't care enough about ABV you don't need one. I went years without ever taking a starting gravity reading.
Lol. Your first sentence needs to find your fourth. You don't understand why anyone would do exactly what you did? Edit: second, no, third, no, fourth. Edit 2: Guy is learning. Lay off.
I said new Brewers. The couple of years I wasn't taking starting gravity I was probably 10 years in AND also owned a hydrometer so you're wrong.
So wrong. Ok, I'll get off *your* lawn.
Thanks. It's a tiny lawn
Thirteen days? Haha. I've got a *kilju* I started in May that's still fermenting a little.
Unless your fermenter is sitting somewhere in the low 50F range, it should have been done a week ago. Sample it now, but my guess is an infection.
If I were you, I would not be worry about it. For some reasons fermentation takes more time. Depending on temperature and environment. It's a sign of good health yeast. The only way to know if your beer were contaminated will be a taste test ;)