So...
I recently made 10 gallons of a stout, and I put it into two carboys on January 16th.
After about 7 days, I secondaried both of them.
One of them appeared ready to bottle a week or so ago, but the other one is still bubbling. Theres only a couple square inches of surface area, but the bubbles are still half an inch thick or so.
One was pitched with white labs yeast, the other with re-hydrated beer yeast (friend supplied it).
I guess my question is:
Why would the beer still be fermenting? I can see bubbles coming up the side of the carboy still.
Im worried that it may have gotten contaminated and that the longer I let it sit there waiting for it to stop, the more they are going to sour my beer
Anyone got any advice?
I recently made 10 gallons of a stout, and I put it into two carboys on January 16th.
After about 7 days, I secondaried both of them.
One of them appeared ready to bottle a week or so ago, but the other one is still bubbling. Theres only a couple square inches of surface area, but the bubbles are still half an inch thick or so.
One was pitched with white labs yeast, the other with re-hydrated beer yeast (friend supplied it).
I guess my question is:
Why would the beer still be fermenting? I can see bubbles coming up the side of the carboy still.
Im worried that it may have gotten contaminated and that the longer I let it sit there waiting for it to stop, the more they are going to sour my beer
Anyone got any advice?