Prolonged bubbling question

i'd wait 'til the bubbling slows down or very nearly stopped.

over the years i've used dry, store-bought liquid, and harvested yeast from bottle beer. all have yielded good and occasionally great results when comparing the duration of "activity" in the process.

remember, this is an art and not a science. the yeast will make the wort bubble and churn until it doesn't. in my experience that style of ale/yeast you might show activity between a few days and a few weeks (for one batch). my somewhat-anal-retentive records show (about) 6 days on average.

happy trails, dan .

I don't think you can generalize like that...most of the homebrewers I know, including myself, use liquid yeast because of the great er variety available. Also the OP said he made a starter, which is a good thing to do with liquid yeast to get quick starts and good fermentations.

Very true...given his current SG, I think it's likely he's seeing dissolved CO2 coming out of solution.

-------->Denny

Michael

was just wondering what happened with your brew? did you rack it over to the 2nd ferment and how did it turn out?

It's appropriate to include some text from the post you are alluding to. I have no idea what you are referring to or what "Michael's" problem may have been.