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Old 01-25-2013, 11:52 PM   #1
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Default Secondary Fermentation during oak barrel aging

I have a 5 ga batch of RIS that was about 8.5 abv when I transferred it to an oak whiskey barrel and expected to see some secondary activity. It started and has continued a slow bubble for about 3 weeks now. Seems long and I am worried there's something else going on in there. I'm confident in the sanitation and caring for the cask was proper, so would a secondary fermentation in a barrel trickle along that long?

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