sdufford

Recipes 

Hi guys, anyone ever had their carboy still bubbling well into the secondary? I had this beer two weeks in the primary beforehand, and it's going on 2 weeks in the carboy now. It bubbles every 45 seconds or so.

It had a relatively modest starting gravity too, about 1.048. It was 1.011 when I transferred. Do I just have super healthy yeast or what?

Thanks!

DoubleAught

Recipes 

Probably roused the yeast when you transferred

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In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

Jayman931

Recipes 

Did you take a Hydrometer reading before you went from Primary to Secondary? Or did you just go to Secondary because the directions said 2 weeks? It may have not been finished Fermenting....

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Germelli1

Recipes 

Either there is some small amount of fermentables left for the yeast to munch on, or the transfer is causing some dissolved C02 to be degassed from the beer. Either way it is a good thing because it is extra insurance against outside air getting in!

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If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

sdufford

Recipes 

Yes, I did take a reading before transfer and it was 1.011.

sdufford

Recipes 

Really? Almost two weeks since transfer and CO2 is still degassing?

Germelli1

Recipes 

Yes I guess I shouldn't have said because of the transfer. Anything could be causing it...slight change in temperature of the room, change in barometric pressure, something bumping into it, etc. I am not saying this is definitely the case, just brainstorming a bit!

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If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

bevoburn

Recipes 

I have a porter that I am making which i added coconut to the secondary for flavoring. It looks like it invigorated the fermentation as it bubbles once every 5 minutes. Should i wait until there is no activity before i keg it?

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Kegged: EdWort's Apfewein
Secondary: AHS Coconut Porter (tweaked recipe)

shafferpilot

Recipes 

probably pressure/temp changes causing degassing.

Is yeast settling out yet? is it clearing? or is it still churning a bit?

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sdufford

Recipes 

Oh yeah, it's quite clear and there is a thick layer of yeast at the bottom. Never thought of it being already dissolved Co2 degassing...I didn't think there could be any dissolved Co2 from the primary fermentation and thought it all escaped out the airlock.