I primaried a wheat beer for 7 days, as per the instructions, and as I always have in the past. The hydrometer readings were constant for the last two days, so I transferred - for the first time - to a secondary for clarification and conditioning.
(I know, I know, wheats don't need to clarify, but I thought I'd give it a chance.)
It's been in the secondary for two weeks, but, just a few days ago, the airlock started bubbling again. Do we think it's fermentation restarting. . . somehow. . . or something more sinister? I was planning on bottling tonight. . .
Primary 1: Hasty IPA
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber