Just sharing an experience I had recently. Brewed up an American amber, a little high on the OG at 1.058, fermented with WLP001 California ale with 1.5L starter. Nice healthy krausen within 12 hrs, a bit of blowoff. At the two week point it had dropped to 1.012 (close to 80% attenuation) and airlock had almost completely ceased activity.
Instead of packaging (due to time constraints) went on vacation for 1 week - during which we had a heatwave at home. A/C was left on, basement probably fluctuated between 68-72 depending if the air kicked on or not. Came home and immediately checked fermenter and daggone if I didn't get a bubble in the airlock! I was surprised - and there was at least some sign of yeasty bubbles/rafts on the surface. I though - holy cow the beer is still fermenting!
Took a hydro reading and it came in at 1.012...phew! Beer was nice and clear in hydrometer...so now I believe the whole offgassing CO2 thing...
Instead of packaging (due to time constraints) went on vacation for 1 week - during which we had a heatwave at home. A/C was left on, basement probably fluctuated between 68-72 depending if the air kicked on or not. Came home and immediately checked fermenter and daggone if I didn't get a bubble in the airlock! I was surprised - and there was at least some sign of yeasty bubbles/rafts on the surface. I though - holy cow the beer is still fermenting!
Took a hydro reading and it came in at 1.012...phew! Beer was nice and clear in hydrometer...so now I believe the whole offgassing CO2 thing...