Prolonged bubbling question

Michael, First I think you will find most home brewers stick to dried yeasts, they are generally significantly more reliable & predictable. Also in my experience dried yeasts are quicker off the mark, a very important issue for all brewers, because if the yeast is not active any other organism may become so without the "competition". I believe the shelf life is better also with dried yeasts & storage conditions more flexible. Yours is still bubbling with a low SG ..... could mean you read the SG incorrectly (unlikely) or the yeast happens to have these characteristics. Relax your brew is just slow to finish ...... just wait could be as much as a week even. If you see the top level beginning to clear this indicats the yeast activity is low enough to allow sediment to form. Let the formation of a sedimentary layer be your guide & don't be afraid to proceed to secondary fermentation even if you still observe the occasional bubble action. You got off to a quick start thats the key. In future watch the brew temperature because changes will often explain the yeast action. Hope this helps. Pete

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

Bubbles don't really tell you anything...the gravity does and given your current SG, I'd say you're fine. The bubbling is likely 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.

I did indeed rack it to the second fermentation stage. It’s been sitting there for about 10 days now. As I can never be patient enough I bottled a couple of bottles during the racking and the beer definitely looks (tastes) promising. More updates when it is ready, Michael