Great Forum. Glad to be part of it.
I brewed my 5 gals American Wheat (A Beer Nut Kit)
on 12-28. I pitched the White Labs liquid yeast at 70 F. There was slow activity in the airlock but seemed steady for about 3 days, then subsided to none. The temperature has remained somewhat steady at about 72-74F. On 1-03 (6 days later) I drew a sample to test SG. I drew the wort through the airlock hole in the fermenter to avoid contamination and of course i used a sanitized (single step) tube to collect the sample.
The OG was 1.047 this sample measured 1.026.
About 4 hours later I noticed the CO2 output had increased substantially. The airlock was buzzing with activity and has remained steady for the past 24 hours.
I've brewed about 15 batches total over the years and have never seen activity like this. Usually, the fermentation has run it's course in a week or so.
So what's the reason? Was it the agitation of the bucket as I handled it? Did I introduce more oxygen with the sanitizer? I'm sure this isn't unusual to most but it sure is to me. I'm just trying to understand.