CO2 generation over a week

[cgriffith]

This is my first batch ever where I used a freezer+arduino temp controller for fermentation. I am seeing CO2 generation still after a week. Temp has cycled between 65 and 69 degrees F. In the past, I always just tried to regulate temp using ice packs. I have never seen this before. Usually, after 3 or four days, it drops to a rate I just don't notice. Does a week+ of active fermentation seem normal for a low gravity beer?

 

[day_trippr]

I would say most of my beers transition from what I would call "active fermentation" to "just pissing about" in 4 to 5 days. But the latter phase could last another handful of days depending on original gravity and if I've done an early dry hop or not, still occasionally burping up a bubble or three. Just need to be patient

Cheers!

 

[cgriffith]

10 days in, still seeing CO2 bubble every minute and a half. I think just think that is so unusual. Not worried. Just curious. I want to dry hop, but will wait a few more days I guess.

 

[bracconiere]

10 days in, still seeing CO2 bubble every minute and a half. I think just think that is so unusual. Not worried. Just curious. I want to dry hop, but will wait a few more days I guess.

just a thought tossed out, but it could be just degassing dissolved co2? has the yeast flocc'd yet?

edit: and it's not one of the yeast strains i've heard of that are able to digest more comoplex sugars? i forget the name for them...

 

[day_trippr]

"diastatic"

 

[cgriffith]

This is your run of the mill safale us-05 that was harvested from a previous brew. Only thing interesting about it is that I has been dormant in my fridge for a year. For me the big difference in this brew is the use of a temperature controlled fermentation chamber. My purpose of this thread is to see if this is interestingly unusual activity. I am not worried in the least, just curious.

 

[bracconiere]

Only thing interesting about it is that I has been dormant in my fridge for a year

"diastatic"

thanks for that! but there are bacteria that do the same aren't there, and if this is repitched yeast that's been sitting in the fridge for a year?

maybe an infection?

 

[Zambezi Special]

If it is the odd bubble, it could just be pressure changes (basically, the effect of the weather).
Even in a fermentation chamber
You could try take a sample to check. Refractometers are nice for this as you don't need much liquid. Just remember that you need a correction table to get to proper SG in the presence of alcohol

 

[Brushwood Brewing]

I've had sporadic airlock activity after 10 days, even after the gravity has pretty much settled. Perhaps the year-old harvested yeast is slightly sluggish this go-around. If the gravity is stable, I'd say go ahead and package it. Especially if you're kegging, there's not much risk.