A buddy of mine and I have been working over the mystery of a possible contamination on a recently brewed Honey Stout. It also seems like a second frementation process is happening after the beer has been bottled.
The only possible thing that we are thinking that is causing this is the bottleing process. C-Bright is being used to sanatize the bottling equipment itself. We are thinking, possibly, the spicket itself is the source of some contamination. Otherwise we are at a loss.
The main question: During 1st firmentation process, there are no issues at all. After bottling is when (at least it seems) like a second fermentation process is taking place. Cause is possible contamination, but we cannot figure out from where.
It sounds like a stuck fermentation to me. What kind of hydrometer readings are you getting? I've seen where beer sits for up to a month but never gets below 1.020 and simply racking it gets fermentation going again.
There is a very fine line between "hobby" and "mental illness."