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Old 11-17-2010, 10:18 PM   #1
Zacharias
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Feb 2010
New Hampshire
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Hi all, I brewed this chocolate stout (1.053 og) a couple of weeks back, fermentation took off like a rocket and lasted about 3 days. I checked the SG after 6 days and it was 1.025, way too high (target was 1.013). I let it sit and took it again every 3 days for 9 days, and it didn't change a tick. I decided to cut my losses and bottle it and drink it fast to avoid bottle bombs. I racked it into the bottling bucket to let it sit for a day and then i started getting airlock activity again. I know, I know, airlock bubbles dont necessarily indicate fermentation. Has anyone heard of fermentation resuming after being stuck then racked? Yeast is Nottingham btw.
Thanks all.
-Zach

 
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Old 11-17-2010, 11:49 PM   #2
Bensiff
 
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Mar 2008
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Yup, you roused the yeast some, might get it down a few more points.

 
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Old 11-18-2010, 12:05 AM   #3
kanzimonson
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Aug 2009
Charlottesville, VA
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I'm sure you expect this, but you have to take a gravity reading to be sure. It's probably just CO2 leaving solution because it's been agitated, but I guess it's possible that the yeast got active again after getting a little oxygen in their system.

 
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Old 11-18-2010, 04:41 AM   #4
Zacharias
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Feb 2010
New Hampshire
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Quote:
Originally Posted by kanzimonson View Post
I'm sure you expect this, but you have to take a gravity reading to be sure. It's probably just CO2 leaving solution because it's been agitated, but I guess it's possible that the yeast got active again after getting a little oxygen in their system.
Going to take one friday.

 
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