This is a weird one for me. I transferred an Irish red into secondary last Saturday and when I checked it today it appears to be producing enough C02 that I have several "islands" of foam originating from the yeast sediment . I know it was done fermenting.gravity was at 1.013. Anyone seen or had this happen to them before?
Co2 production in secondary
- Thread starter TNemethy
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homebrewdad
Well-Known Member
Don't worry about it. Stirring up the beer can cause CO2 to be released from solution, as can temperature or humidity changes. Bubbles do not mean that is is still fermenting an making new CO2.
