Bubbles in siphon tube - trouble?
A funny thing happened on the way from primary to secondary this afternoon. I wonder whether it is something to consider, or just part of the world order.
Last week, I brewed an extract-specialty grain Heineken clone receipe from "Clone Brews" with the following recipe:
4 oz. Crystal Malt
5.5 lb. LME
1/2 oz Northern Brewer hops (4 HBU) - bittering
1 oz. German Hallertau hops, (3 HBU) - bittering
After grains steeped and sparged and hops added, above boiled for 50 minutes then added 1/4 oz. Hallertau for flavoring and 1 tsp Irish Moss.
Yeast: I cannot lager, so at the suggestion of my HBS I used a tube of White Labs California Ale Yeast.
I aerated this a great deal, pouring from primary to kettle and back again a ton, so that there was a lot of foam on top before the yeast was added. I do not have the OG, as I forgot to measure it. Target OG was 1.051 to 1.054 with Danish Lager Yeast.
The brew fermented nicely, bubbling after about 12 hours at a brisk pace (at least 15+ times per minute). It slowed a bit every day, and was still bubbling this afternoon at 6-7 bubbles per minute.
SG this afternoon was 1.010 (adjusted up from 1.008 at 74 degrees F). Note that target FG is 1.011-1.013, though I think I may have added a bit more water than required in error (about 5.5 gals instead of 5.0). It tastes fine, as I would expect, though it clearly needs more maturing.
When I siphoned it, there was still a foam head on top, though it had subsided from it's peak height a few days ago. There were TONS of bubbles in the siphon tube when I racked to the secondary, all up and down the line. Trub was also rather thick, but no unusual odors. Shortly after racking, bubbling restarted.
I never saw so many bubbles racking before. Anything to worry about? My guess is that the yeast was still actively and relatively aggressively fermenting, as it was well oxygenated and well mixed into the wort, and was producing bubbles of CO2 even as I siphoned.
I am guessing no worries, and I do plan on leaving it in the secondary for at least two weeks, more if needed. Thought I'd check with the think tank here. Let me know what you think.
Happy Thanksgiving, everyone!!
On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone