[quote=“560sdl”][quote=“sammysam”]This morning I checked my first brew after about 36 hours of starting fermentation and I didn’t see much of a krausen. There was a small amount of foam in the middle but the edges were clean and starting to look clearer.
I had a blow out within the first 12 hours of fermentation and have since gone back to the airlock after using a blow off setup. Originally when going back to the airlock there was a lot of airlock action and I could see bubbles happening in the brew. Now there is no airlock action and I can’t see any bubbles.
Like I read on this thread, I shouldn’t judge on airlock activity but now how will I know when my brew is ready for bottling? :?:
I’ve been trying to keep it as cool as possible in my dark closet but it is 90 degrees out here in San Luis Obispo, Calif. so it might be bad timing to try making my first brew. (the closet feels a lot closer to 70 maybe 75 though.)
FYI this is my first time and it’s the 1 gallon small batch starter kit with the white house honey ale.
Give it 3 weeks then bottle[/quote]
Feel free to start a new thread. Keeps things on track.
For the best beer, keep fermentation temps in the mid 60’s. See my signature line for ideas on keeping things cool with minimal gear.
Your beer is likely done. But there are byproduct of fermentation that the yeast “clean up” later. So like 560sdl said, leave it sit for 3 weeks. Then bottle.