Cold Crashed

[DirtDiver]

I brewed an IPA with extract and left it in primary two weeks then racked to secondary for another week. I then added an ounce of hop pellets directly to the secondary along with the little bit of vodka which i sanitized it with. I dry hopped it three days then put it in the fridge and left for 4 days then bottled.

When I took it out and put it on my counter the airlock was bubbling.

Was it bubbling because I roused the yeast while carrying it to the kitchen? Thank you everyone!

 

[kev211]

Could have been that. Could have been the pressure change from warming back up. Could have been the motion of the liquid was pushing air out. Did you take gravity readings to make sure the FG was stable?

Also, vodka to sanitize hops is not necessary. They are antibacterial in nature and can be dumped straight in

 

[DirtDiver]

You saying that put my mind at ease. My fear would be that it wasnt done fermenting and I would have bottle bombs, but they have been in the bottle over a week and i tried one last night and it had an expected level of carbonation. But yes I know where youre going with your question and no I did not take readings out of lazyness. Thank you sir.

 

[kev211]

Haha either way I think you should be fine. 3 weeks is plenty of time to let an IPA clean up. I dont know what yeast you were using but my IPA's usually reach a steady gravity in just about 2 weeks using WLP001

 

[BigMack]

It was most likely just degassing due to warming up. A colder liquid will hold more dissolved CO2, so when you took it out of the fridge some of the CO2 was likely coming out of solution.