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 Originally Posted by kingnat
No need to add yeast. If it's bubbling that means that the yeast is alive, eating sugars and making alcohols (and CO2 hence the bubbles). So you are all good there. The foam on top is called the krausen.
But I like to call it the Kraken for kicks. (i know i'm a freaking wild man)
The bubbling should subside in teh next day or two. I'd let it sit for another week (unless your recipe tells you to do otherwise), before bottling. Do you have any plans to do secondary fermentation? It's often desirable for VERY clean looking beers, but usually doesn't impact the flavors much.
Yea the fermentation is looking normal, so I thought maybe the temp had not effected it much.
I do not know anything about secondary fermentation. This is my second batch.
First was a kit with just liquid malt.
Second was a little step up with steeping 1/2 caramel grains, 1/2 honey grains. I dont remeber what type of malt and hops were used though.
What does the secondary fermentation do? Make higher Alcohols?  
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