bradmccoy
Well-Known Member
- Joined
- 23/4/13
- Messages
- 157
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Hey guys,
My first all grain batch has been in the primary fermenter for 9 days. When I've done extract recipes in the past, they've fermented really quickly (usualyl within a few days, and I can bottle a week after pitching). With this one, after 9 days, there is still a fair bit of CO2 coming out of the air lock. Is it usual for all grain brews to take longer to ferment? I wonder if there is something about doing all grain that produces more complex sugars that the yeast takes longer to ferment?
The OG was fairly middle of the road (1045). Haven't taken a SG reading since pitching, figured I'd wait till the bubbling dies down. Expect it to finish around 1010.
Any encouraging words would be appreciated!
My first all grain batch has been in the primary fermenter for 9 days. When I've done extract recipes in the past, they've fermented really quickly (usualyl within a few days, and I can bottle a week after pitching). With this one, after 9 days, there is still a fair bit of CO2 coming out of the air lock. Is it usual for all grain brews to take longer to ferment? I wonder if there is something about doing all grain that produces more complex sugars that the yeast takes longer to ferment?
The OG was fairly middle of the road (1045). Haven't taken a SG reading since pitching, figured I'd wait till the bubbling dies down. Expect it to finish around 1010.
Any encouraging words would be appreciated!