Airlock activity during yeast cleanup phase

[fourfivesix]

Hey guys, quick question... I made a porter with an OG of 1.073, pitched US-05, and fermented for 5-6 days at 65 degrees, it had calmed down after 4 days but I gave it an extra couple. I moved it to ambient temp last night at 70-73 degrees and I'm getting more airlock activity this morning - about 9-15 bubbles a minute. Is it just outgassing or has fermentation picked up again?

I just want to make sure I'm not gonna get any crazy off flavors.

Thanks in advance!

 

[kh54s10]

Temperature change causing off gassing is most likely, but at 5-6 days is might not be done. Why do you want to take it off temperature control? I know that some will do this, I never have unless freeing up space in my chamber.

Leave it alone for another 4 - 14 days and then bottle it.

 

[fourfivesix]

Thanks for the response -- I took it out of my fermenting chamber to make room for more beer, but I also read on Brulosophy about giving an ale 4-6 days then moving to higher temps to finish up. I figured I'd try it out, but wasn't expecting the airlock to pick up like this! I'll be taking a hydro reading tonight to see where it's at. It took of like a rocket with US-05, was fermenting in 6 hours

 

[kh54s10]

You should not be risking any off flavors. High temperatures are bad during the beginning of the fermentation, you are past that stage. You can test the gravity if you wish but I would personally wait until at least day ten. I have never tried to rush one to minimum timing. The shortest I have gone is 2 weeks, then kegged.

 

[fourfivesix]

Thanks mate, that puts my mind at ease. I'll let it go for a while and take readings in a few days. I'm going to be racking to a secondary for some nibs and vanilla, so it will have ample time to rest before it gets packaged