Timeline for Foam on my fermenting beer
Current License: CC BY-SA 3.0
16 events
| when toggle format | what | by | license | comment | |
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| Mar 13, 2015 at 0:38 | comment | added | Sneftel | The criterion for bottling is not "the gravity is where it's supposed to be", but "the gravity has stopped moving". A bazillion factors will affect your final gravity; there's no specific target. If it's stopped, go ahead and bottle. | |
| Mar 11, 2015 at 20:36 | answer | added | Gabe Winter | timeline score: 2 | |
| S Mar 10, 2015 at 13:52 | history | suggested | Pepi | CC BY-SA 3.0 |
combined info from follow up answers for clarity
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| Mar 8, 2015 at 3:15 | review | Suggested edits | |||
| S Mar 10, 2015 at 13:52 | |||||
| Mar 7, 2015 at 10:33 | comment | added | Pedro McIntyre | Gravity still the same 1.006, just about in bottling area for 3rd day in a row. No bubbling/fizzing going on! And temp still 22.2. | |
| Mar 7, 2015 at 6:45 | comment | added | Pedro McIntyre | From yesterday's reading it's only .4 from bottling. So ill need 2 just wait, and see what will happens a little longer I guess. | |
| Mar 7, 2015 at 6:34 | comment | added | Pedro McIntyre | Starting gravity was 1.032!! Should i not transfer i to barel if the reading is constent for 3 day in a row? Will be taking another reading in a few hours and let you know what's going on.... | |
| Mar 7, 2015 at 2:51 | comment | added | Pepi | It sounds like it might be ready. But 8 days is a fairly quick ferment, your samples should be clear of yeast and not taste sweet. OTOH, 1.006 is actually a low final gravity. That's all fine if the starting gravity is low. Most yeasts, starting from 1.040-50 will end up from 1.015-20. | |
| Mar 6, 2015 at 18:40 | comment | added | Pedro McIntyre | Ok thank you. Temp is still ok at 22 Celsius and measuring at 1.006 for second day now. No activity like yesterday as in small bubbles rising 2 surface. Might place it in barrel tomorrow? | |
| Mar 6, 2015 at 9:44 | vote | accept | Pedro McIntyre | ||
| Mar 6, 2015 at 9:43 | answer | added | Pepi | timeline score: 0 | |
| Mar 6, 2015 at 8:08 | comment | added | Pedro McIntyre | There was a foam for the first day or 2. I've checked today and it's still there! Is this ok??👌 | |
| Mar 5, 2015 at 23:56 | comment | added | FishesCycle | Is this the first time you've seen foam on the beer? Usually you get a lot of foam (called krausen) after 24-36 hours, which then dissipates over the course of the next week or so. If you're seeing foam for the first time after 7 days, then it's likely the yeast was very weak and took a week to get going, or the yeast failed and the bubbles are due to an infection of wild yeast or bacteria. | |
| Mar 5, 2015 at 13:05 | comment | added | Pedro McIntyre | Yesterday was 22.7 and todays is 22.2. Nothing major | |
| Mar 5, 2015 at 13:02 | comment | added | bughunter | Has the ambient temperature risen? If the beer warms up, CO2 can begin to come out of solution in the form of bubbles. | |
| Mar 5, 2015 at 12:51 | history | asked | Pedro McIntyre | CC BY-SA 3.0 |