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Old 06-13-2012, 08:16 AM   #1
Goofynewfie
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May 2012
Edmonton, Alberta
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I started a batch of this on april first, is clear enough to read newspaper through but im still getting activity in the airlock. bubbles are rising up from the bottom, and airlock activity is 1 bubble maybe every 10 minutes. should I degas this or just let it go longer?
I followed the recipe exactly except instead of a cinnamon stick I used powdered and temperature was kept around 65 degrees
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Old 06-13-2012, 12:01 PM   #2
Arpolis
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Jan 2012
Tulsa, Oklahoma
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There is probably just some built up CO2 still there. Just leave it be till about month 3. that seemed to be when mine was done naturally degassing.
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Old 06-13-2012, 06:07 PM   #3
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
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Yeah thats most likely just residual bubbles trapped under the fruit and stuff, airlock activity doesnt equate to fermentation activity. You can wait and see if it all finds it's way out or carefully rack it into a secondary and give it a week or so to resettle.
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