Continued Fermentation?

[jimbrew_jr]

Brewing a Saison with 3711. I greatly under pitched (one wyeast smack pack) for a 5.5 gallon batch. I acquired a flask so this wont happen in the future.

I kept it in the primary for 19 days @ 72 degrees. I checked my FOG was reading 1.004 and racked to secondary. I thought fermentation was complete.

I have continually seen small soda like bubbles infrequently in my glass carboy it is now at 23 days. I let the temp get up to 77-78 today for the first time since i pitched. It looks like boost in temp increased the activity of the yeast. I now have more rapid soda sized bubbles in the carboy and the airlock will bubble once every 5 minutes or so.

Is this continued fermentation because of my initial underpitch? Will anything odd happen if I bottle wednesday? Could this lead to overcarbing the beer? Should I wait a few more days to bottle?

Edit: Others have suggested that I leave the beer on the yeast longer. I guess this is lesson learned, pitch properly and let the yeast do its work. If you can provide any insight on the bottling that would still be a huge help

 

[flars]

Let it go another week. WY3711 should have taken it down to at least 1.003. Three weeks in the primary, letting the wort rise to 76°, will give you a very tasty beer. I pour some of the yeast for extra tang.

 

[WayFrae]

I would take another SG reading to see if it is at FG. The bubbles you are seeing are most likely from the rise in temperature causing the CO2 to come out of solution.

 

[duboman]

I would take another SG reading to see if it is at FG. The bubbles you are seeing are most likely from the rise in temperature causing the CO2 to come out of solution.

+1
It could simply be off gassing, another gravity reading will verify it


Sent from the Commune

 

[j1n]

its a good thing since the co2 is now in the head space and pushed any o2 out through the air lock.