I was going to bottle my oatmeal stout today but last night a second krausen nearly the size if the first appeared. The first one formed during the first night and lasted for 3 days so I thought everything had gone to plan.. Anyone know what the deal with this is?
What can happen is the yeast was unable to process all of the fermentables originally. Then either the temperature changed or the few yeast cells that could handle the heavier sugars multiplied enough to finish the job. That's why we use hydrometers.
At least you missed out on a lot of bottle bombs.
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We have been keeping the heat on in the house so that the beer stays around 75 degrees.. Temp shouldn't have changed. I am going to start taking hydrometer readings tomarrow. I should have done it from the start, oh well.