Ok, so I’ve done some reading and everything tells me I just need to be patient…but I’m not…
I brewed my first batch on Saturday. All was great. After about 24 hours I had an inch of Krusen on the top of my primary and the airlock was going crazy bubbling away. Monday the krusen was at about 1 1/2" and still bubbling crazy.
On Tuesday I noticed the krusen was gone (but I have the 1 1/2" ‘ring’ around the BMB) and my airlock is less crazy.
Today (Wednesday) Krusen still gone and the airlock is passing a bubble about every 20 seconds. I back-lit the BMB and I can see TINY little bubbles coming up (but just barely). There is not a lot of movement in there…but clearly it’s not dead…something is still happening in there.
Is it ‘normal’ for:
- Krusen to disappear after a day or two
- The bubbler to slow to about a single bubble every 20ish seconds
This is an Irish Red Ale (extract)…I used a single dry yeast packet that I rehydrated per the instructions. My primary fermenter is sitting in a dark closet in a spare bedroom. Based on my AC thermostat, and an infrared thermometer, the temperature is right at 75*.