Mysterious Bubbles Return at Day 13!

[Schraderbrau]

Hey Everybody,

I have my first ever batch of homebrew in my primary fermenter. Today is day 13, and I was planning to bottle tomorrow. Bubbles completely stopped around day 6, and gravity readings at day 7 and day 10 were consistent. Everything seemed to be going smoothly, and just now I was sitting in my office on the computer (where I also have my fermenter), and suddenly I hear a familiar "blurp" from behind me! Sure enough it was the fermenter, and now it's bubbling about once every 3 or 4 minutes. Weird! What's going on?

Now for the confessions:

• This was a kit beer. I started before I had ever even heard of this forum, and I followed the instructions on the box. I was very thorough with my sanitization, but I just mixed the extract with boiling water directly in the fermenter as the kit said. I also added 2 lbs of corn syrup as per the kit.
• I don't have AC in my apartment, and it's summer here in Australia. The temp has been fairly consistent, but the beer has remained above optimal temps, at about 75 degrees F.
• The temperature has maybe gone up about 1 or 2 degrees over today and yesterday.

Luckily I DID find this forum, right before I was about to bottle on day 5. That's what convinced me to leave it in fermentation for a full 2 weeks.

So any idea what's happening? A little "conditioning" reaction? Delayed primary fermentation?

 

[Phoenix7801]

Sometimes the bubbling from airlock occurs because the beer warms up a bit and CO2 is coming out of solution. From what I gather the only sure way to be sure fermentation is done is if you have consistent FG readings a few days apart.

 

[flars]

Is it about to rain? Change in atmospheric pressure can allow dissolved CO2 to be released. Change in temperature also. Warming wort can hold less CO2.
Are you brewing a saison? 75°F is a fairly high temperature for most ale yeasts. I would give this one three weeks in the fermentor to give the yeast time to clean up flavors.

How would you like some snow. We have a bit to much here.

 

[Schraderbrau]

Is it about to rain? Change in atmospheric pressure can allow dissolved CO2 to be released. Change in temperature also. Warming wort can hold less CO2.
Are you brewing a saison? 75°F is a fairly high temperature for most ale yeasts. I would give this one three weeks in the fermentor to give the yeast time to clean up flavors.

How would you like some snow. We have a bit to much here.

Hm, interesting, maybe it is CO2 bubbling off. Or maybe the non-optimal brewing temp caused some weird behavior from the yeast.

Honestly I just want to get this one out of the fermenter so I can start my next batch and do it properly! The kit was a gift from my brother in law in the US who doesn't know Australian beers, and it's a Toohey's beer kit. He thought Toohey's was some kind of craft beer but it's actually cheap pub beer Can't wait to make a proper IPA with American hops, as they're hard to find here.

Good luck with all your snow, I might head down to the beach for a bit