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Old 07-17-2013, 04:06 AM   #1
Jul 2013
Posts: 141
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Okay, I know that we are supposed to ignore airlock bubbling and pay attention to SG. However, i have a scottish ale (extract recipe) OG= 1.66. I fermented at 65 degrees. I used a simple starter with Wyeast 1728 (scottish ale).

10 days = SG = 1.012, tastes great, , however, still bubbling at once per minute in airlock
13 days = SG = 1.012, tastes great, however, still bubbling at once per minute in airlock
Racked to secondary at day 13, continued to bubble at once per minute.
day 20 in secondary, SG os 1.012, still bubbling at once per minute

Temperature has been a steady 65-67 degrees since being racked.
So thats my story. I'm afraid to bottle if this bubbling continues. Any recommendations? It still tastes great. However, I don't want any bottle bombs.

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Old 07-17-2013, 04:38 AM   #2
501irishred's Avatar
Oct 2012
Benton, Arkansas
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Would love to explain the "once per min" phenomena, but I've yet to hear an answer I would agree with. With that said, bottle it! Don't fully ignore your airlock, just don't let it be your end all guide. You did the right thing taking multiple gravity readings and showing some patients (rare in the beginning).

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Old 07-17-2013, 04:40 AM   #3
zzARzz's Avatar
Jul 2012
Posts: 416
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1.012 FG is about right for a Scottish. Having sat that long and still at 1.012 means you're ready to bottle. Airlock activity is fun, but that's about all it is. If the beer tastes fine and you don't have anything alarming floating on the surface then it's not an infection releasing gasses. Most likely it's residual CO2 being released that's dissolved in the beer which is very common. You should be fine to bottle at this point.

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Old 07-17-2013, 04:46 AM   #4
Sep 2011
Sumter, South Carolina
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Agreed. Reading your post, you've been at 1.012 for 10 days. General consensus is 3 days straight and fermentation is over and you are safe to bottle.

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Old 07-17-2013, 05:18 AM   #5
Jul 2013
Posts: 141
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Thanks for the feedback so quick. I'll probably let it go a week or two longer in the secondary. Hopefully the bubbling will slow just to ease my mind. I feel I may be addicted to the passion, I mean hobby!

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Old 07-17-2013, 05:49 AM   #6
Dec 2011
Orlando, FL
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An extra week or two is great for a "biggish" beer like that. It's got nothing to do with your bubbles tho, that may continue for weeks. Your stable gravity is the only evidence you need to be sure fermentation is complete. The extra time aging will benefit the brew however...

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Old 07-17-2013, 06:13 AM   #7
Jul 2013
Plano, Texas
Posts: 24
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1. RDWHAH, 2. Airlocks lie. I forget who it was who said it, but I don't think "hydrometer" is spelled "airlock". Bottle it up, wait a few weeks, chill, and enjoy. Or bulk age for a bit (which is what I would do with a big malty brew), but the decision is yours as to how patient you want to be.
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Old 07-17-2013, 11:58 AM   #8
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Feb 2011
Sheffield, Ohio
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It's just dissolved co2 off-gassing. As the temp of the beer cools down when FG is reached,dissolved co2 starts coming out of solution. You wait for that to stop,& the beer could go bad eventually. Or hop aroma & flavor will begin degrading after a few weeks. bottle it up.
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Old 07-17-2013, 06:36 PM   #9
Mar 2013
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Okay, I can't explain what is causing the airlock activity but at those gravities and that amount of time, we can be certain it *isn't* caused by fermentation.

I'd chalk up once per minute bubbling as random air fluctuations and dismiss it in the same way I dismiss random creaking floorboards in an old house.
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Old 07-17-2013, 08:15 PM   #10
May 2013
Auburndale, FL
Posts: 17

What does RDWHAH mean? And, where can I find a list of common abbreviations?

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