brewmeone
Active Member
I'm brewing an all-grain nut brown. I let it ferment in primary for about a week... then transferred it to secondary. After letting it sit in secondary for a week, I added some oak cubes that I had been soaking in bourbon for a few weeks.
After about a week of sitting in secondary with the oak cubes... I've noticed some fermentation activity picking up. There's some bubbles on the surface... and the airlock has started bubbling every 20 seconds or so.
I'm curious if there were some residual sugars in the bourbon that wound up starting the fermentation again... or if perhaps I have some sort of infection. I didn't sanitize the oak cubes... as they've been soaking in bourbon for a couple weeks.
After about a week of sitting in secondary with the oak cubes... I've noticed some fermentation activity picking up. There's some bubbles on the surface... and the airlock has started bubbling every 20 seconds or so.
I'm curious if there were some residual sugars in the bourbon that wound up starting the fermentation again... or if perhaps I have some sort of infection. I didn't sanitize the oak cubes... as they've been soaking in bourbon for a couple weeks.