pjk49202@yahoo.com

Recipes 

I have an extract kolsch type beer in a secondary fermenter for almost two weeks now. I have had the primary and secondary, so far at about 65-68 F. So anyways, I checked on beer in the secondary, i have been gone the last couple days, and the temp was really high the past couple of days and the secondary go so hot that the beer started fermenting again. When I checked it today there were what looked like bubbles on top of beer. I quickly got the towel that I had around it and got it wet and put it around the fermenter again. My question is should i wait another week and get the temp back to where it was before and bottle it next week end? Or would this do anything to keep the effects, off flavors, etc., of my secondary getting too hot away from the beer?

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primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

Evan!

Recipes 

Don't worry about it. The fact is, the period where temps matter the most is the first half, roughly, of fermentation, as this is when you're most likely to get off-flavors, esters, phenols, etc., from stressed yeast.

Did you take a gravity reading before you racked to secondary? If not, I highly recommend you do so in the future so you'll be able to tell if it's done or not. Fermentation shouldn't just start back up spontaneously due to heat, but it does appear from your description that it's back on. However, like I said above, you're past the stage where temps are going to matter all that much, so don't stress...just try to keep it as cool as is reasonable given your chilling abilities.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Parker36

Recipes 

Buy a hydrometer.

Hoosierbrewer

Recipes 

Kolsch's do well with a cold secondary. I put mine in my kegerator for a month.

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Primary: IPA
Secondary: empty
Keg 1: American Wheat
Keg2: German Ale
Next up: Christmas Old Ale, American Wheat AG, need suggestions

Reno Homebrewer

Recipes 

Is it possible that what he saw was CO2 that was dissolved in the Beer, and the heat released it, instead of a restart of his fermentation?

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Nevada Testsite Brewery

Primary:
Secondary:
Bottled: Belgian Dubbel, American Pale Ale, Irish Red Ale (Yeast Fuel experiment), Doppel Bock
Up Next: Brown Ale

Evan!

Recipes 

Entirely possible. I have that happen whenever I've been cold-crashing something and I bring it back to room temp.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

pjk49202@yahoo.com

Recipes 

My final gravity reading before I put it in the secondary was 1.014. I honesty do not remember the OG, maybe 1.050?

__________________
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple