Re: When to stop
- Ok, so what you are saying is that when my fermenter is still
bubbling, it's not the yeast still working, it's the trapped CO2 in
the mash? I guess that makes sense, just like it would take a while
for 5 gallons of soda to stop fizzing. I never really thought about
that. I always just waited until it completely stopped bubbling.
Thanks for the insight.
--- In email@example.com, "mstehelin" <mstehelin@...> wrote:
> Your batch is like - SOOOO done! 90% of all fermentation is done
> within 4 days. After that what you observe is the escaping CO2 and the
> yeast settling. My guess is that your wash is now clear? You should
> Deal with it- If you plan on not distilling then at least transfer it
> off the lees. If not you will get yeast autolysis and that tastes
> bad. If you plan to distill- sooner than later. Otherwise you may end
> up with vinegar.