I'm hopeful for some reassurance on this one! On 8/9/15, I brewed the following recipe:
9.5lb Maris Otter
1.0lb Chocolate (malt)
1.0lb White Wheat
0.5lb Black Patent
0.5lb Crystal 120L
2oz of hops but that's not important.
1 packet Windsor Yeast, rehydrated
OG = 1.059 (68% eff....still working on that)
Mashed at 149 deg F for 75 min, end temp 147 deg F
Sparged at 172 deg F, but faster than I planned (only about 20-30 min)
Full boil, 60 min, hit volumes okay.
I set the carboy in the ferm chamber overnight to cool to 65 deg. Pitched the rehydrated yeast the next morning. Activity was obvious 18 hours in. 5.5 gal in 6.5 gal carboy and blowoff tube was more than necessary. Active fermentation lasted about 2-3 days. I swapped out the blowoff tube and let sit in the ferm chamber untouched for two weeks. There was no airlock activity.
8/22/15 - I racked over to secondary, 5 gal carboy and added 2.5oz oak spiral and 16oz. of Eagle Rare bourbon. I outfit the carboy with sanitized airlock and let it rest. I checked it a couple of days later and noticed activity in the airlock. At first, I thought it was residual sugars from the bourbon and figured it'd stop in a day or two. Well, here we are and the pictures below were taken today. It's still going. Over the last two weeks, airlock has bubbled every 10-20 seconds consistently and there's a mini-krausen ever-present. Anyone know what's causing this? Any danger in how long I leave the oak spirals in?
Before I get asked the question, I did not take an FG reading upon racking over to secondary, so I can't 100% say fermentation was done. Regardless, the activity I'm noticing does not fit protocol!
Thanks in advance!
9.5lb Maris Otter
1.0lb Chocolate (malt)
1.0lb White Wheat
0.5lb Black Patent
0.5lb Crystal 120L
2oz of hops but that's not important.
1 packet Windsor Yeast, rehydrated
OG = 1.059 (68% eff....still working on that)
Mashed at 149 deg F for 75 min, end temp 147 deg F
Sparged at 172 deg F, but faster than I planned (only about 20-30 min)
Full boil, 60 min, hit volumes okay.
I set the carboy in the ferm chamber overnight to cool to 65 deg. Pitched the rehydrated yeast the next morning. Activity was obvious 18 hours in. 5.5 gal in 6.5 gal carboy and blowoff tube was more than necessary. Active fermentation lasted about 2-3 days. I swapped out the blowoff tube and let sit in the ferm chamber untouched for two weeks. There was no airlock activity.
8/22/15 - I racked over to secondary, 5 gal carboy and added 2.5oz oak spiral and 16oz. of Eagle Rare bourbon. I outfit the carboy with sanitized airlock and let it rest. I checked it a couple of days later and noticed activity in the airlock. At first, I thought it was residual sugars from the bourbon and figured it'd stop in a day or two. Well, here we are and the pictures below were taken today. It's still going. Over the last two weeks, airlock has bubbled every 10-20 seconds consistently and there's a mini-krausen ever-present. Anyone know what's causing this? Any danger in how long I leave the oak spirals in?
Before I get asked the question, I did not take an FG reading upon racking over to secondary, so I can't 100% say fermentation was done. Regardless, the activity I'm noticing does not fit protocol!
Thanks in advance!
