Bottoms_Up
Well-Known Member
I listened very carefully and didn't hear anything about airlock activity slowing down. That's why I provided all the information above.
But regardless, in my case, the airlock activity peaked after just one day, to the point where krausen was coming out of the airlock (excess of 35 bubbles/min) and then plummeted over the next two days (to 8 bubbles/min). I suspect that it then made the transition from producing lactic acid to making ethanol, rose gradually over the next three days to 33 bubbles/min, stayed there for about a day, and then dropped gradually over the next 2-1/2 days to about 4 or 5 bubbles/min where it currently is. The SG is currently at 1.013 and might drop as low as 1.012 by tomorrow. I think 1.012 will likely be the F.G. The fermentation was fairly steady over the last 10 days at 78 F. I only used one package of Philly Sour.
I won't be adding any fruit, but will be dry-hopping it with 8.75 Oz. of hops: Idaho 7, Sabro, Chinook, Citra and Lemondrop, which should give it a nice, tropical fruit type of flavor.
But regardless, in my case, the airlock activity peaked after just one day, to the point where krausen was coming out of the airlock (excess of 35 bubbles/min) and then plummeted over the next two days (to 8 bubbles/min). I suspect that it then made the transition from producing lactic acid to making ethanol, rose gradually over the next three days to 33 bubbles/min, stayed there for about a day, and then dropped gradually over the next 2-1/2 days to about 4 or 5 bubbles/min where it currently is. The SG is currently at 1.013 and might drop as low as 1.012 by tomorrow. I think 1.012 will likely be the F.G. The fermentation was fairly steady over the last 10 days at 78 F. I only used one package of Philly Sour.
I won't be adding any fruit, but will be dry-hopping it with 8.75 Oz. of hops: Idaho 7, Sabro, Chinook, Citra and Lemondrop, which should give it a nice, tropical fruit type of flavor.