Here is the deal, i think i transfered to secondary a little early (8 days for a hefe) a little krausen reappeared for a couple days. No the krausen is gone and it has been 16 days since the brew date and little bubbles are rising.
Is bubbles rising in secondary well after fermentation should be over a sure sign of contamination?
Is bubbles rising in secondary well after fermentation should be over a sure sign of contamination?