I've been tracking some various ideas on this website and have a couple of questions.
About a week ago, I did an American IPA kit. I replaced the Danstar Nottingham yeast in the kit with a SafAle US-05 (seemed more in line with the style, plus I've had great results with US-05). Fermentation went wild for several days then slowed down appreciably.
Now, the batch is still in primary and the blow off solution is still in place. Every couple of minutes I still get some bubbles.
My question is this: Is this still active fermentation or is it a by-product of the yeast cleaning up after itself?
Don't worry, I'm not in a hurry to rack it off; I'm just curious. I have an English Bitter in clearing right now, and it's not going anywhere until I have a keg free, then I'll rack the IPA into that carboy.
Anyway, I'm just curious, what exactly do people mean by the yeast "cleaning up after itself?" I think I've read that it produces a cleaner, clearer, better-tasting beer, but why? Is it taking proteins out of solution? Something else?
Thanks to anyone who can shed some light on this