I took my primary out of the SOFC and brought it into the kitchen for bottling. I hadn't seen any bubble in the airlock for a while but now I'm getting some.
Could this just be the headspace air expanding to the warmer kitchen from the 65 I had the chiller set to? Or is this more fermentation because I disturbed the yeast?
Did you take a gravity reading? If you are at or near (1-2 points) your intended gravity, I suspect what you are seeing is off-gassing.
Yep, I agree. In a warmer temperature, the co2 more easily is released from the beer, so you'll see bubbling. That happens when there are weather changes, like barometric pressure drops, too.
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Ready to bottle, now new bubbles in airlock?
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