Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Active Fermentation again in secondary
Reply
 
Thread Tools
Old 09-15-2011, 03:43 AM   #1
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 142
Liked 3 Times on 3 Posts

Default Active Fermentation again in secondary

I have a pale ale that i brewed 10 gallons of. Danstar Windor yeast is what i used. In the past, when using this yeast, i have had very quick and active fermentation. This was true with this batch. After about 3 or 4 days primary fermentation ended and about a week later i racked to secondary into 2 gallon glass fermentors and dry hopped using pellets. One of the secondaries is clearing up nicely. So was the other until tonight i checked and the other was forming a small krausen and it looks like its actively fermenting again. I am a sanitation freak and have never had an infected batch (50 plus batches). I did not do a gravity reading from primary to secondary so that wont give you anything to work with. It is bubbling away and the smell is nothing but hops so far. I dont want to open up the fermentor and use a thief just to taste due to increased risk of infection in the basement, but in others experience, am i dealing with a half infected batch? Please advise. Both beers fermented at 70dF and are both sitting at 70dF inthe secondary. No real drop in temp.


schoellhorn82 is offline
 
Reply With Quote
Old 09-15-2011, 03:54 AM   #2
GRBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 50
Default

From my experiance, I have had fermentation start up again during secondary. At this point, your biggest concern should be on oxidation, which is not hard to control.


GRBrewer is offline
 
Reply With Quote
Old 09-15-2011, 04:00 AM   #3
GRBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 50
Default

Also (now reading ALL of your post) I brew in my basement too, using plastic containers and only rely on airflow coming out of the containers. I have not yet had a infection. I think your brew should be just fine. If it starts smelling like something other than hops, beer or alcohol, then you have a problem.
GRBrewer is offline
 
Reply With Quote
Old 09-15-2011, 04:04 AM   #4
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 142
Liked 3 Times on 3 Posts

Default

Oxidation isnt my concern. I neverr splash my transfers. I have noticed that the other half batch is settling out more and has more yeast at the bottom. Most of the bubbles that are coming off the batch in question is coming from the yeast cake. The dry hops are floating at the top of the fermentor so i cant tell if there is a film or mold developing. Does Brett or mold form a film? How does brett look as it ferments after the yeast do?

Should i just let it ferment out and see what happens or should i rack to kegg and cold crash to prevent any further infection fermentation?
schoellhorn82 is offline
 
Reply With Quote
Old 09-15-2011, 04:22 AM   #5
GRBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 50
Default

Does the stuff at the bottm look like muck? Also are you doing a full mash brew?
GRBrewer is offline
 
Reply With Quote
Old 09-15-2011, 04:37 AM   #6
GRBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 50
Default

I would leave it be. Even with a partally infected batch, there will be unpleasent off tastes.
GRBrewer is offline
 
Reply With Quote
Old 09-15-2011, 04:45 AM   #7
JonW
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
JonW's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Huntington Beach ☼
Posts: 1,697
Liked 147 Times on 94 Posts
Likes Given: 65

Default

Did you take a gravity reading? You don't mention it. You have no idea if primary fermentation was done if you don't take a gravity reading. Are you aerating the wort good before pitching the yeast?
__________________
Surf City Brewing (TM)

My Single Tier, 3 Pump, BCS-462, Brutus Build:..... [LINK]
My customized BCS-462 controller web interface:.. [LINK]
My 8 tap, 11 keg, upright Keezer build:.................... [LINK]
JonW is offline
 
Reply With Quote
Old 09-15-2011, 12:43 PM   #8
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 142
Liked 3 Times on 3 Posts

Default

To answer a few questions from previous replys: As stated in the first post, no i did not take a gravity reading on the transfer and i usually aerate well. I am doing full mash brews. And so far the stuff at the bottom looks like a typical secondary yeast cake.


schoellhorn82 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Still Active? Davida Fermentation & Yeast 6 10-13-2014 05:42 PM
Active fermentation without blowoff dancon12 Fermentation & Yeast 1 09-05-2011 05:52 PM
Secondary ACTIVE fermentation in whiskey barrel? 1971hemicuda Fermentation & Yeast 5 06-06-2011 12:27 AM
Cooling active fermentation Chefencore Fermentation & Yeast 1 03-22-2011 12:58 AM
Day 5 and still Active Fermentation Shepherd5 Fermentation & Yeast 2 05-25-2010 07:46 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS