31FIFTY

Recipes 

When my beer was in primary this morning the airlock was completely still and the little plastic piece was completely resting. I see that as no positive pressure.

I racked to secondary a few hours ago and now I have some bubbling and positive pressure again. IS THIS OK? I did feel like I got too much air during the syphoning process. Is it because it's oxygenated now?

Scared newbie....

usfmikeb

Recipes 

Probably not from an addition of oxygen, more likely to be from agitation causing the cO2 in suspension to come out.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

innocent75

Recipes 

I have had it happen before. Just from disturbing it you may start it actively fermenting again. Mine usually slows considerably within a day or so.

jakenbacon

Recipes 

yup probably just Co2 gassing off, even if you stirred up some yeast in the transfer, they are just eatin a little more. Definetely not something to worry about either way. Good Luck

Bricks41

Recipes 

+1 to degassing... Also a possibility the transfer stirred things up enough to get the yeast to munch a bit more. Regardless both options are good because it works to create the blanket of CO2 over the beer.

FoundationFunkwerks

Recipes 

This is a good thing.

I say the more fermentation, the better.

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Revvy

Recipes 

More than likely it is bubbling again for environmental reasons; change in temp, barometric pressure, truck rolling by on the street kicking trapped co2 in the trub, the cat rubbing up against it, the dog trying to hump it.....

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usfmikeb

Recipes 

lol

__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

doc5md

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ROFL!!!! Love this answer!!!

whoaru99

Recipes 

Damn... I thought it was just the Simcoe.

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Bottled: Maibock
Bottled: Edwort's Apfelwein
Drinking: Irish Dry Stout

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