temp rise in primary
 

My primary has been at a steady temp during fermentation the last 2 weeks. Suddenly this morning I checked the temp strip and it seems the temp has shot up. This does not make sense... the outside temp has been getting cooler. During the first week and a half the temp stayed pretty steady between 63 and 75°… should I be concerned? Or is this a good thing. There is still plenty after action in the airlock. Thinking of transfering to secondary after 3 weeks. Hope its not a problem. Maybe I'm just over sensitive ... this is my baby.

It has been 2 weeks and you are still getting a lot of airlock activity? That seems very long, I have had some that were still going near 2 weeks but were almost done - very little or no airlock activity. How long did it take for fermentation to start? I would also expect the highest temperature in a day or two after fermentation starts. I usually bottle my beers straight from primary at about 3 weeks.

bubbling that much and a temperature increase after two weeks does sound suspicious. How does it smell? Have you tasted it?

I guess its not considered a lot of activity. Its still pretty steady. The temp did rise real nice when fermentation started. The next morning I had a lot of action going on.. I mean it went nuts! My fg. Is something like 1.023 . I have to rack cherries in the secondary. Getting ready to do the transfer in a few days. Maybe its because I had a larger batch thus time. Almost 6 gallons. And that didn't effect the og at all. I'm thinking my temp strip is old and I need a new one

I didn't plan to open it till I move it to the secondary. We will c then. I can smell it from the airlock and it smells nice and fruity. Nothing to be concerned with.
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.I hope. :{

Oops typeo ... my temp has been steady @ 63-65° ... until this morning.

If it smells fine then the bubbling is likely a product of the temperature rise. Just off gassing. Why the temperature went up is a mystery. Is it in a water bath, and is it in a temperature contoled room, or something like a garage or basement? So we can see the weather, what is your location?

If the weather is getting warmer, it may be because a low pressure front is coming in. If that is the case, the pressure change in the atmosphere can cause bubbling.

I'm no meteorologist, but this makes sense to me.

I live in Kansas city.. ha. Sunny and 70 yesterday. 45 and tornado watch this morning.. 32 and snow tonight. That's how the weather here goes. Its in a climate controlled room too. Stays about 65 consistently. I had it in a water bath the first couple days because the pitching temp wasn't where I wanted it. I pitched at about 70 . . The water bath dropped it to about 62 then I pulled it when I saw the fermentation start. The yeast made it rise to a constant 65 for about a week and a half.

As strange as it may sound I bet the tornado warning and the unusual bubbling are linked.