This morning I took my 6.5 gallon carboy out of my fermentation chamber to move to the bottling area to settle for some time before bottling. Two hours later as I was walking by I noticed it's still bubbling about 1 bubble every 30 seconds.
It's been 16 days @ 67 degrees for fermentation, and 3 days in it had a krausen that rose above the carboy. Is it possible that this isn't done fermenting? Or did moving it just stir up some trapped CO2? It's a 6.7% alcohol beer using WLP530 Abbey Ale yeast.
Yes, I know I should be taking gravity readings. I guess I always assumed that waiting over 2 weeks was a good way to avoid that step, so really, I'm just trying to figure out if that thinking was incorrect.
It's been 16 days @ 67 degrees for fermentation, and 3 days in it had a krausen that rose above the carboy. Is it possible that this isn't done fermenting? Or did moving it just stir up some trapped CO2? It's a 6.7% alcohol beer using WLP530 Abbey Ale yeast.
Yes, I know I should be taking gravity readings. I guess I always assumed that waiting over 2 weeks was a good way to avoid that step, so really, I'm just trying to figure out if that thinking was incorrect.