Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > is 2nd fermentation normal in secondary?
Reply
 
Thread Tools
Old 03-30-2013, 03:42 AM   #1
mccartney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 47
Likes Given: 1

Default is 2nd fermentation normal in secondary?

i have a honey ale that has been in secondary for a week so far. its starting to ferment again today.

i followed the recipe except for adding another pound of sugar while cooking it, and the dry hopping with 3 types of hops 1 oz each: somcoe, amarillo, and cascade.

it was in the fermenter for about 4 weeks. OG was 1.064 and FG was 1.010 at the time i put it in secondary. since secondary ive been shaking it up occasionally and watch it release some CO2 trapped and mix up the hops. today it started fermenting again. it has bubbles coming up, airlock activity, and a krausen appearing, although small.

this is a second run for a yeast i harvested from my last batch if that is any useful information relating to this.

is there something i did wrong or is there an explanation why this happens? i assumed that after 4 weeks of activity it would be out of gas.


mccartney is offline
 
Reply With Quote
Old 03-30-2013, 03:47 AM   #2
Ryush806
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Ryush806's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Shreveport, Louisiana
Posts: 785
Liked 91 Times on 64 Posts
Likes Given: 22

Default

Since your FG was 1.010 I'm fairly certain it's not fermenting. It's probably just a combo of nucleation sites from the hops, you shaking it, and temperature rise that is causing the CO2 to come out of solution.


__________________
Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin (and I don't care if this quote has been largely discredited/misquoted...I like it!)

Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.
- Thomas Jefferson
Ryush806 is offline
 
Reply With Quote
Old 03-30-2013, 03:49 AM   #3
DSorenson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Connecticut
Posts: 799
Liked 122 Times on 90 Posts
Likes Given: 554

Default

+1 on ryush!
DSorenson is offline
 
Reply With Quote
Old 03-30-2013, 04:04 AM   #4
mccartney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 47
Likes Given: 1

Default

im sure youre right but it looks just like fermenting.

at first i was shaking it and after an hour it would clear again and the release of CO2 would stop when i was done shaking it.

today it had not been clear all day and bubbles have been coming up for a good 12 hours. ive done several batches the same way and have noted the nucleation each time. this seems to be something different
mccartney is offline
 
Reply With Quote
Old 03-30-2013, 05:24 AM   #5
Ryush806
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Ryush806's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Shreveport, Louisiana
Posts: 785
Liked 91 Times on 64 Posts
Likes Given: 22

Default

Only way to know for sure is pull another hydro on it. If its still about 1.010 then it's just CO2 release. If its significantly lower you may have some other issue going on.
__________________
Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin (and I don't care if this quote has been largely discredited/misquoted...I like it!)

Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.
- Thomas Jefferson
Ryush806 is offline
 
Reply With Quote
Old 03-30-2013, 11:29 PM   #6
mccartney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 47
Likes Given: 1

Default

well i got home from work this after noon and noticed a krausen has formed about an inch thick and a bubble is coming out of the airlock about every 3 seconds. i havent shaked it for a good 24 hours now. at this point i dont think i need a hydrometer to confirm, its apparent that it is fermenting again.

what could be going on?
mccartney is offline
 
Reply With Quote
Old 03-31-2013, 04:51 AM   #7
Cyclman
I Sell Koalas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 5,414
Liked 572 Times on 483 Posts
Likes Given: 193

Default

One danger of secondary is infection- wild bacteria can ferment yeasts to a lower FG than the brewing yeasts. Taste it, see if it is sour / acidic. If so, drink it fast.
__________________
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Why does Happy Hour limit happiness to 1/24 of the day?
Cyclman is offline
 
Reply With Quote
Old 03-31-2013, 07:41 AM   #8
mccartney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 47
Likes Given: 1

Default

would wild bacteria cause a fermentation with a big krausen and airlock activity that looks just like a normal fermentation?
mccartney is offline
 
Reply With Quote
Old 03-31-2013, 12:48 PM   #9
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 34,857
Liked 2967 Times on 2561 Posts
Likes Given: 2090

Default

It might if it's taken hold. Is there any whitish slimy,bubbly spider web like stuff forming on top? That'd be an infection.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 03-31-2013, 05:41 PM   #10
mccartney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 47
Likes Given: 1

Default

i dont see any white spiderweb, it is a green lumpy foam that looks like normal fermenting.

the yeast i used was harvested from my last batch, and it took a few days to get it going in the starter. also when i siphoned it into the secondary i think i got more sediment than i really wanted. plus it is a honey ale and the honey only boiled for a couple minutes. is it possible there were some sugars trapped somewhere that werent able to ferment until i was shaking it up?

everything about it seems normal except for the fact it is fermenting a second time?

Edit:
well never mind. i just tasted it and it was extremely bitter and acidic tasting. is there any way to salvage anything now?


mccartney is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Froth on top of secondary? Normal? tommybrew General Beer Discussion 6 08-01-2011 06:01 PM
Could I use a normal 5 gal. bucket as a secondary? blewis1984 Beginners Beer Brewing Forum 0 06-21-2011 11:04 AM
Champagne-like bubbles in secondary, normal? osu6251 Beginners Beer Brewing Forum 5 04-22-2011 04:04 AM
So I racked into a secondary...sweet is normal right? pjewell Beginners Beer Brewing Forum 31 01-18-2010 07:37 PM
Is it normal for secondary to have negative pressure? impatient Beginners Beer Brewing Forum 13 01-19-2009 11:59 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS