82ABShizzle
Member
I have and Irish stout that actively fermented for 1 week at 65 deg, 2 in Krausen. The Krausen had fallen and no "visible" activity for two additional weeks. I took it down from the top of my closet to check gravity in anticipation of bottling. It seems the swirling action caused by the movement started up visible active fermentation with a new krausen layer. Since it was actively fermenting again I didn't check gravity. This second active fermentation is in its 4th day.
The temp was relatively constant at 65 degrees per the temp strip during this entire process. Why would activity be visible again after two weeks of inactivity? Was it just the swiriling action? If so is it advisable to routinely swirl fermenter to aid the fermentation process?
Last question: Would this Active-inactive-active fermentation cause any off flavors?
The temp was relatively constant at 65 degrees per the temp strip during this entire process. Why would activity be visible again after two weeks of inactivity? Was it just the swiriling action? If so is it advisable to routinely swirl fermenter to aid the fermentation process?
Last question: Would this Active-inactive-active fermentation cause any off flavors?