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Old 02-25-2011, 07:05 PM   #1
thisgoestoeleven
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Jan 2011
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I know I should RDWHAHB, but I'm a little concerned about the bubbles I'm noticing on top of my porter. I assume it's just a little fermentation from the bourbon and vanilla the oak chips were soaking in, but I wanted to post a pic here and get some feedback




 
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Old 02-25-2011, 07:08 PM   #2
kgraber
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I don't think you have anything to worry about. I had the same thing happen when I moved my Raspberry Wheat to Secondary.



 
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Old 02-25-2011, 07:30 PM   #3
thisgoestoeleven
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I took a small sample, and it tasted fine. I'll leave it for another week or so.

 
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Old 02-25-2011, 08:03 PM   #4
SKMO
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So you are calling it a "secondary". Common wisdom is that it's a secondary fermenter. As it is a fermenter, and you are getting some CO2 bubbling, why are you concerned ? It's fermenting, still.

 
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Old 03-02-2011, 08:43 PM   #5
thisgoestoeleven
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I was concerned about infection, I was relieved to find out that it was just fermentation. Took another sample today to check on the oak flavor. I'll probably bottle end of next week if I've got time.

 
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Old 03-02-2011, 09:43 PM   #6
whatsleftofyou
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It's either a little extra fermentation going on and/or CO2 coming out of solution. It happens all of the time, no worries.
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Old 03-02-2011, 10:09 PM   #7
rjwhite41
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Quote:
Originally Posted by SKMO View Post
So you are calling it a "secondary". Common wisdom is that it's a secondary fermenter. As it is a fermenter, and you are getting some CO2 bubbling, why are you concerned ? It's fermenting, still.
Because secondaries, contrary to their name, don't usually involve any fermentation.



 
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