Whistlingjack
Dipl. Braumeister VLB, Berlin
- Joined
- 19/4/06
- Messages
- 813
- Reaction score
- 8
Brewers are like parents in so many ways.
We worry about the health and well-being of our children (yeast), feed them well (good quality wort) and try to keep them out of harm's way (bacterial infections).
The beer is most likely slowing down. Because your beer was started at a higher temperature, the fermentation will be faster than normal. This is not a bad thing because the "lag" time between pitching the yeast and the progression to full ferment will be less, reducing the risk of infection.
The other thing that may happen is the seal is not quite airtight meaning the pressure of the CO2 is causing it to escape via the leak and not bubbling through the airlock.
We worry about the health and well-being of our children (yeast), feed them well (good quality wort) and try to keep them out of harm's way (bacterial infections).
The beer is most likely slowing down. Because your beer was started at a higher temperature, the fermentation will be faster than normal. This is not a bad thing because the "lag" time between pitching the yeast and the progression to full ferment will be less, reducing the risk of infection.
The other thing that may happen is the seal is not quite airtight meaning the pressure of the CO2 is causing it to escape via the leak and not bubbling through the airlock.