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Bubbles again on way through cold conditioning..

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Boaz

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Aug 14, 2017
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Brewing a porter. Strong fermentation for 3 days. 4th day started Diacetyl rest for 6 days. Working my way back down for cold conditioning 1deg C per day. Got back to original fermentation temp (20degC) and bubbles from the blow-off at 15sec intervals. Thoughts anyone?
 
CO2 comming out of solution, absolutley.

Both because preassure wants to equalize and higher temperature means less ability to hold CO2.
 
As long as your specific gravity readings confirmed a complete fermentation you're okay. You could check the specific gravity again in another week.
 
Too fast and you risk cold shocking the yeast. This can cause them to let off nasty tasting byproducts according to John Palmer in his book How To Brew. It also might cause extra damage to the yeast cells and I harvest yeast for re-use if future brews..
 
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