I was brewing a brown ale and decided to rack a gallon of it onto some de-oiled natural peanut butter (mixed 7 oz. peanut butter with 1 cup of boiling water to pasteurize and make it pourable).
The krausen on the base beer started falling after about 3 days (@68F). I let it go a total of two weeks before racking onto the peanut butter, so it should have been completely done. The portion of the base beer I bottled was at the FG I was shooting for so I didn't expect much activity from the gallon in secondary with peanut butter.
Well, after two weeks, the gallon on the peanut butter is still actively bubbling. It's in a clear glass gallon jug, so I can see it bubbling. It's not roiling like the first few days of regular fermentation, but it's far from still, as in hundreds of tiny bubbles per second that I can see gliding up against the glass.
Has anyone else noticed anything like this before? I wanted to bottle it because I brewed it for a competition and it won't have time to carbonate if I let it go much longer. But, I don't want to bottle with so much activity still apparent.
At this point, I've pretty much given up on getting this one to comp. on time, but I would like some insight on what might be going on. Do peanuts have a lot of complex sugar that the yeast have to break down or is some other process creating gas bubbles?
Thanks in advance for any help!