Fermentation at it for 8 weeks

[MikeDHelgen]

Hey everyone,
So, I brewed a stout in the end of March, expecting it to be like most of my other beers. It fermented violently for the first 7-days and when it stopped, I racked it into secondary to clear.

Most of my brews sit in the attic to condition. I know this is a bit dogdy, due to an inability to control temperature, but I'm in scotland and hot days are few and far between, so this generally isn't an issue. However, we had a stretch of warmer days in early April, which re-started fermentation.

Since then, its been releasing bubbles at a steady pace for 2 months.

I obviously racked it too early and should have measured gravity on doing so.

My questions are; will this extended time on the lees damage the flavour at all? Should I re-rack? And, even though the yeast obviously didn't die, should I pitch some more to speed up fermentation?

Cheers!

 

[NothingRhymesWithCurtiss]

I've learned that airlock activity is not an accurate representation of whether or not fermentation is done.

Take gravity readings 3 days apart, if they're low, and the same number, you should be safe bottling/kegging.

 

[chickypad]

Sounds like it's just off gassing because it warmed up. As above gravity readings would tell you.

 

[kh54s10]

Agreed that it is unlikely you are seeing any fermentation. Just co2 being released from solution due to atmospheric/temperature changes.

Bottle it up!

 

[boydster]

Can you see if there is a krausen or pellicle or anything? Like the rest, I'd be surprised if it was still fermenting, but take a look at it and see if it looks like it's doing anything. Check the gravity. If all signs point to the beer being done, bottle/keg it and enjoy the fruits of your labor.

 

[JonM]

Extended contact with the less is no big deal, even for two or even four or five months but, if it's really warm in that attic, it might hasten autolysis.

 

[MikeDHelgen]

Great! I'll take a reading today, and over the next few days and check. Thanks for your replies!