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Fermintation Question
Started September 17, 2007 @ 2:26pm by arschweizer
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arschweizer


Posts: 1
 
Fermintation QuestionSeptember 17, 2007 @ 2:26pm
I am still quiet new to brewing beer. I started a new batch this weekend and after the first night the fermintation process was so vigiorous that the pressure pushed the bubbles and everything else right through the air lock. I had quite a mess from that. So I hooked up a siphon hose into a bucket to allow the pressure to be released. It was pushing the foam out very quickly.

My question is is this normal to see this much activity during the first 48 hours? When should it stop and when should I be able to put the air lock back on.

Thanks,
Brewer in need of guidance
 
babyislandbrew


Posts: 4
 
fermentationOctober 4, 2007 @ 8:23am
It's not uncommon to have vigorous activity in the first 48-72 hours, especially if you have adjuncts (especially wheat)in your brew. Two things to think about... how much yeast did you pitch, and what is the ambient temperature of your room.
 

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