Originally Posted by CDGoin
Looks like your still fermenting.. What were your gravity readings?
That said some bigger than normal bubbles there.. but that could be from something in the beer itself and completely fine. because overall it just looks like bubbles.
I don't see any of the plaques and scum you normally see in an bacteria infection.
I think your fine.
It seems to be expanding to cover more of the surface. And when the bubbles get giant, they do burst. It started at OG 1.047 and was at 1.010 when I transferred. These are on target with the BB recipe pamphlet.
It might be nothing. There is a lot of head-space in the carboy and there might not have been enough CO2 in suspension when transferred. It might be full of air.
The mad scientist in me wants to let it go and study it for a couple of more weeks. But the beer drinker in me is stronger (and it still smells great) - and so it heads to the bottles later today.
I am tempted to dose the surface with StarSan Idophor.
I'll follow-up after with notes from the bottles in a week or so. I have seen a number of posts on various boards (around page 85 here) that show this characteristic in secondary. Thank you for the help and comments.
Post Script at bottling: The gravity measurement at bottling was down to 1.005, so it did ferment some more during the 5 days in secondary. (22 days from pitch to bottle) The taste at this point is "Hen's Toothy".