mrmekon
Well-Known Member
I couldn't find any threads talking about this... is it ok that my saison has been in primary for 30 days and still has active bubbling on the surface and in the airlock? OG was only 1.048, and I also added about 1.5 lbs of honey to a 5.5 gallon batch. Using wyeast belgian saison yeast with temperature between 72F and 77F.
I had a big krausen within 24 hours, and it sank back in after a few days, but never stopped bubbling after that. There's a white layer on top, but it looks like a healthy layer of trapped CO2 and yeast islands, and everything smells fantastic, so I don't think it's an infection. I haven't taken an SG reading yet. It's going into secondary tomorrow, and I'll take a reading then.
Do I need to be concerned about this? I really didn't expect it to still be active after this long. The yeast says temperature range from 70-95F... is my temp actually too low? I've never used honey before, could it cause this?
Thanks!
I had a big krausen within 24 hours, and it sank back in after a few days, but never stopped bubbling after that. There's a white layer on top, but it looks like a healthy layer of trapped CO2 and yeast islands, and everything smells fantastic, so I don't think it's an infection. I haven't taken an SG reading yet. It's going into secondary tomorrow, and I'll take a reading then.
Do I need to be concerned about this? I really didn't expect it to still be active after this long. The yeast says temperature range from 70-95F... is my temp actually too low? I've never used honey before, could it cause this?
Thanks!
