magnethead
Apprentice
- Joined
- Jun 28, 2010
- Messages
- 20
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Hi Guys,
I just made my first all-grain stout, a beamish clone. After 3 days of good fermentation the bubbling on the air lock had slowed down to roughly every 2mins...I decided to do a gravity check just for curiosity.
When I woke this morning I noticed the bubbling had increased to roughly every minute now Can the bled rate vary after the initial vigorous phase? I thought this was a gradual scale always moving towards less and less bubbling?
To do the gravity test, I sterilised a 10" piece of siphon tubing and sucked the stout out of my demijohn :, trying not to suck it into my mouth and then released it into the hydrometer jar....When I was finished I returned the stout to the demijohn. I realise that this wasn't exactly the cleverest way of taking a reading, but it's not Xmas yet and they're not selling Turkey basters in the local supermarket.
Is there a good chance I transferred some bacteria from my mouth into the demijohn? :'( The surface of the stout looks good and clean, It has cleared nicely with just a few small white clumps of yeast waiting to fall.
Does a new krausen develop with an infection?
Thanks for any input
I just made my first all-grain stout, a beamish clone. After 3 days of good fermentation the bubbling on the air lock had slowed down to roughly every 2mins...I decided to do a gravity check just for curiosity.
When I woke this morning I noticed the bubbling had increased to roughly every minute now Can the bled rate vary after the initial vigorous phase? I thought this was a gradual scale always moving towards less and less bubbling?
To do the gravity test, I sterilised a 10" piece of siphon tubing and sucked the stout out of my demijohn :, trying not to suck it into my mouth and then released it into the hydrometer jar....When I was finished I returned the stout to the demijohn. I realise that this wasn't exactly the cleverest way of taking a reading, but it's not Xmas yet and they're not selling Turkey basters in the local supermarket.
Is there a good chance I transferred some bacteria from my mouth into the demijohn? :'( The surface of the stout looks good and clean, It has cleared nicely with just a few small white clumps of yeast waiting to fall.
Does a new krausen develop with an infection?
Thanks for any input