First post outside the introduction area, so bear with me.
almost 3 weeks ago (18 days ago to be exact) I brewed up a simple porter recipe that I built with my LBHS. It was nothing fancy - I will post the bill when I get home later. I don't have it with me here at work.
I had great activity for the first maybe 3 days and then it calmed down. So after a week and a half I transferred to secondary as planned.
This particular brew I changed things up a bit. When I transferred to the secondary, I had Pecan wood chips that have been soaked in rum for 9 months on the bottom. I had thought this might kick off fermentation again (the sugars in the rum) but it really didn't really pop off like I thought.
I keep getting some activity, but its just steady fermentation bubbles. Nothing crazy, just a slight "foam" over the top that is patchy from the fermentation. I was planning on bottling after 3 weeks, but with the steady fermentation should I just let it keep going till I see it has stopped?
Any suggestions or insight would be greatly appreciated.
almost 3 weeks ago (18 days ago to be exact) I brewed up a simple porter recipe that I built with my LBHS. It was nothing fancy - I will post the bill when I get home later. I don't have it with me here at work.
I had great activity for the first maybe 3 days and then it calmed down. So after a week and a half I transferred to secondary as planned.
This particular brew I changed things up a bit. When I transferred to the secondary, I had Pecan wood chips that have been soaked in rum for 9 months on the bottom. I had thought this might kick off fermentation again (the sugars in the rum) but it really didn't really pop off like I thought.
I keep getting some activity, but its just steady fermentation bubbles. Nothing crazy, just a slight "foam" over the top that is patchy from the fermentation. I was planning on bottling after 3 weeks, but with the steady fermentation should I just let it keep going till I see it has stopped?
Any suggestions or insight would be greatly appreciated.
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