My chocolate chile stout went into the secondary after two weeks and has been there for two weeks. Had one percent abv below the recipe target (to be expected, I suppose, as my original gravity did not quite hit target either).
I added dried chiles (which i toasted) and cocoa nibs (steamed for ten mins) a week and half ago and today i walked past my fermenting box and heard "glug, glug, glug". Looked in the box and there is a thick foam (looks like head on a guiness...thicker than the krausen was) on top and it's bubbling away! I was planning on bottling tomorrow or at least racking off of the chile/nibs, so i guess i find out then when i get the nerve to taste, but what are the chances my beer is not infected? Anyone had yeast do a second wind like that later in fermentation? Newer brewer, but pretty careful with sanitation, so I will very bummed if the batch is lost!
I added dried chiles (which i toasted) and cocoa nibs (steamed for ten mins) a week and half ago and today i walked past my fermenting box and heard "glug, glug, glug". Looked in the box and there is a thick foam (looks like head on a guiness...thicker than the krausen was) on top and it's bubbling away! I was planning on bottling tomorrow or at least racking off of the chile/nibs, so i guess i find out then when i get the nerve to taste, but what are the chances my beer is not infected? Anyone had yeast do a second wind like that later in fermentation? Newer brewer, but pretty careful with sanitation, so I will very bummed if the batch is lost!