Evan!
Well-Known Member
In 35 batches, I do believe this is the first time I've seen this. A month ago I brewed a smoked porter with an OG of 1.067. I pitched some harvested scottish ale yeast into it that had a nice 2L starter. Fermentation was weird, very tiny krausen, but vigorous nonetheless. After 2 weeks, all activity had stopped, and the FG was a lousy 1.032 (not that lousy, I suppose, considering the pound of flaked barley and the 4 oz of maltodextrin). So when I racked to secondary, I threw some US-56 in there just to see if they'd be able to convert any of the sugar that that weak-ass scottish strain was too wimpy to eat.
So, for the last two weeks, there's been a constant stream of tiny bubbles rising to the surface, and airlock burps about every 15-20 seconds. At first I thought that it was just leftover activity and it'd slow down, but it's remained constant for 2 weeks now.
I'm not concerned...in fact, I'm glad that the US-56 is taking care of all that unfermented sugar...but I'm curious how long this might take. Anyone have a similar experience?
So, for the last two weeks, there's been a constant stream of tiny bubbles rising to the surface, and airlock burps about every 15-20 seconds. At first I thought that it was just leftover activity and it'd slow down, but it's remained constant for 2 weeks now.
I'm not concerned...in fact, I'm glad that the US-56 is taking care of all that unfermented sugar...but I'm curious how long this might take. Anyone have a similar experience?