Weird secondary fermentation in two Belgian strong darks.

Cugel · 08-18-2008, 02:37 PM

Hey everyone,

Late April I made a dubbel-ish (9% abv) and a more typical 10.5% strong dark.

June in racked to secondaries (carboys) where I planned on keeping them until early December. I may use as Christmas brews, and bottle the rest.

What I am now seeing are bubbles on the surface of the beer in the carboys. They're stored in the basement at about 70oF. This bubbling started a few weeks ago during a very warm spell and has not dissipated yet.

I am not worried about the beer, and am wondering if this is evidence of secondary fermentation due to the rising temps? I have heard that Belgians can dry out some over a few months in the bottle/carboy.

Thanks for any insight into what I'm seeing!

FlyGuy · 08-18-2008, 05:26 PM

It might be renewed fermentation, but it is more likely just CO2 gas coming out of solution as the beer warms. Probably nothing to worry about -- happens all the time.

mklawz · 08-18-2008, 05:41 PM

yeah it's just the yeast arousing or more gas coming out. If it makes you feel better you can let it sit for a little longer. You could even give it a gentle stir to let more out. Just dont splash it too much.

**Cape Brewing** · 08-18-2008, 05:41 PM

exactly what I was going to say...

It's usually CO2 gas very slowly being released. You'll see it for a while, especially after you raise the temp on it like you did.

I have a dopple that's been lagering at about 39 degrees for a couple of months, took it out of the cooler for a couple hours and I had the tiny CO2 bubbles as well.

Take a hydrometer reading if you're REALLY curious and that should tell you if you're completely fermented out.

Cugel · 08-19-2008, 04:43 PM

Ah, beer warming CO2 being exuded from warmer beer. makes lots of sense!

Thanks for the input!