Silence! When the bubbling stops...

A short day after the last brew, the English Pale began to consistently bubble away in the fermenting closet. A day later, the American Amber began to bubble. It's one of the small joys of homebrewing that I get, when I'm awakened by the sound of bubbling beer in the middle of the night, since I use the bedroom closets to hold the carboys. The Pale Ale bubbled consistently for about five days, the Amber only about three. As I spoke with Boone on this, his take was that the Amber would come out a little sweeter, a little higher on the alcohol content, than the Pale, because the yeast was not eating as much of the wort, which produces the by-product gas. Seems logical. Two weeks down, four to go before bottling.

- Tom.