i went with this recipe http://www.brewersfriend.com/2010/04/15 ... le-recipe/ cut the grains in half. dident use the carplis listed, used the same amount of yeast. and it only bubbled for a day . should i pore it all out ?
one day fermentation ?
- Thread starter tomgreen
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RDWHAHB.
Give it at least 2 weeks, your yeasties are still doing their thing. Air lock activity should never be used to judge when a brew is done. They only sure fire way to know is to take a hydrometer reading 48 hrs apart. If there is no change in 48 hrs the yeast are all but done doing their thing. However giving it at least 2 weeks will allow the yeast to clean things up and work on the more complex sugars in the brew. They just do it very slowly. Most seasoned brews will tell you to let it go for 4-6 weeks, but personally for average beers I always give them 3 weeks min.
You could also have a stuck fermentation, but chances are low unless you keep your fermentation area like an ice box.
My guess is with cutting the reciepe, you pitched like a pro and the yeast polished off the easy stuff quickly.
Give it at least 2 weeks, your yeasties are still doing their thing. Air lock activity should never be used to judge when a brew is done. They only sure fire way to know is to take a hydrometer reading 48 hrs apart. If there is no change in 48 hrs the yeast are all but done doing their thing. However giving it at least 2 weeks will allow the yeast to clean things up and work on the more complex sugars in the brew. They just do it very slowly. Most seasoned brews will tell you to let it go for 4-6 weeks, but personally for average beers I always give them 3 weeks min.
You could also have a stuck fermentation, but chances are low unless you keep your fermentation area like an ice box.
My guess is with cutting the reciepe, you pitched like a pro and the yeast polished off the easy stuff quickly.
