Here's what the fermentation has been so far.
Day 1: Not much
Day 2: 3 bubbles in the airlock every 2 seconds. Good krausen formed.
Day 3: 1 bubble per second
Day 4: 1 bubble per 2 seconds
Should the fermentation generally be more aggressive for more days?
Thanks.
The only way to "know" if fermentation is happening is to take a gravity reading and compare it to the OG value. If it's going down, then everything is working according to plan. If it's stable, then nothing is happening.
Bubbles are a terrible way to determine how the fermentation is going along. (Although very entertaining!) Especially true if you use plastic buckets. You could have a small air leak along the lid such that the CO2 is escaping in another spot.
Especially with the solid krausen forming, I would not even give it a second thought. All kinds of factors determine how vigorous and how quickly the yeast is going to behave.
