I have a porter that sat in primary for a month, then was racked to secondary with 1.5 oz oak cubes soaked in bourbon for a month. It has now been in secondary for close to a month. For the last three weeks it looks like it has been de-gassing I guess.
You can see in the picture the ring of bubbles. They look very much like CO2 bubbles and there are a few constant streams that can be seen running up the sides of the carboy.
So why am I concerned? The other half of this beer picked up an infection, however the yeast for that half was washed 002 and this one is fresh 007.
There is no visible signs of infection. The oak cubes DO have some strange film on them which is hard to make out through the carboy. Taste and smell are the big ones I know and there does seem to be a slight off flavor and, more convincingly, smell when opening the carboy or smelling a sample. That being said, the beer still tastes nice at this point.
It would have been great if I took a gravity sample when racking to secondary for a starting data point but I didn't so as of today it is at 1.018 and I would rather not let it go and see if the gravity drops further since the off flavor/smell has increased in the last three weeks.
The degassing I don't believe is CO2 leaving solution based on time (well it is CO2 but I don't think any residual from the initial fermentation).
There is the carb and quick drink strategy or I have debated hitting it with k-meta, racking again, then bottling.
I just wanted to get some thoughts and see if anyone has experienced this kind of post fermentation behavior before?