thisgoestoeleven

Recipes 

I know I should RDWHAHB, but I'm a little concerned about the bubbles I'm noticing on top of my porter. I assume it's just a little fermentation from the bourbon and vanilla the oak chips were soaking in, but I wanted to post a pic here and get some feedback

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Primary: Traditional dry mead (1gal)
Secondary: Simcoe IPA (5gal)
Kegged:
Bottled:
On Deck: Centennial/Marris Otter SMaSH; Hefeweizen

kgraber

Recipes 

I don't think you have anything to worry about. I had the same thing happen when I moved my Raspberry Wheat to Secondary.

thisgoestoeleven

Recipes 

I took a small sample, and it tasted fine. I'll leave it for another week or so.

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Primary: Traditional dry mead (1gal)
Secondary: Simcoe IPA (5gal)
Kegged:
Bottled:
On Deck: Centennial/Marris Otter SMaSH; Hefeweizen

SKMO

Recipes 

So you are calling it a "secondary". Common wisdom is that it's a secondary fermenter. As it is a fermenter, and you are getting some CO2 bubbling, why are you concerned ? It's fermenting, still.

thisgoestoeleven

Recipes 

I was concerned about infection, I was relieved to find out that it was just fermentation. Took another sample today to check on the oak flavor. I'll probably bottle end of next week if I've got time.

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Primary: Traditional dry mead (1gal)
Secondary: Simcoe IPA (5gal)
Kegged:
Bottled:
On Deck: Centennial/Marris Otter SMaSH; Hefeweizen

whatsleftofyou

Recipes 

It's either a little extra fermentation going on and/or CO2 coming out of solution. It happens all of the time, no worries.

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My Bar Build
Primary: Rhubarb Berliner Weisse
Secondary: American Barleywine
On Tap: Orange Chocolate Stout, Belgian Wit, Chocolate Rye Ale, Belgian Singel, American Pale Ale
Bottled: PB&J Sweet Stout, Belgian Saison, Brown Porter

rjwhite41

Recipes 

Because secondaries, contrary to their name, don't usually involve any fermentation.