Fighting_sin
Active Member
I have a Belgian Ale that was made using White Labs Belgian Golden Ale Yeast (WLP570). It has been in the carboy for 4 weeks and 3 days, in temps between 72 to 78 degrees F. However, it still has a small, 1/4 inch ring of bubbles on the surface with small streams of tiny bubbles rising from the bottom. It looks like a lightly carbonated beer or soda.... The other problem is that I don't have access to a hydrometer at this moment either...
Is this still fermenting? Do you think I'll get explosions if I bottle now? Are these bubbles residual?
Is this still fermenting? Do you think I'll get explosions if I bottle now? Are these bubbles residual?