Fermentation in secondary

[BrooZer]

After i racked to my secondary my beer began fermenting again. Its been for a week now, how long is that supposed to last? I want to bottle 1 week from now.

 

[Rook]

I think the general rule is 1-2-3, 1 week in primary, 2 in secondary, and 3 in bottles, but lots of things can vary that.

How long was it in the primary? How far apart were the bubbles when you racked? Are they stored at the same temperature?

If the primary was too cold, the yeast could have gone dormant, then racked to the secondary and stored in a warmer spot could have reactivated them.

 

[BrooZer]

I think the general rule is 1-2-3, 1 week in primary, 2 in secondary, and 3 in bottles, but lots of things can vary that.

How long was it in the primary? How far apart were the bubbles when you racked? Are they stored at the same temperature?

If the primary was too cold, the yeast could have gone dormant, then racked to the secondary and stored in a warmer spot could have reactivated them.

It was in the primary for one week and fermentation actually was less than 48 hours. Its been in the same exact spot and same temperatures. The only fluctuation is about 2 or 3 degress so that is not enough. The temp is about 68-70 degrees always.

 

[david_42]

Don't rush to bottle! Although it is rare for a ferment to last more than a few weeks, bottling before it stops is a recipe for bombs. Wait until the specific gravity has been the same for three days.

 

[fatboy570]

Good point, david42. Most of the time the airlock activity is just excess co2 bubbling off, but just to be sure , take gravity readings 3 or 4 days in a row. Ive had several beers do the same thing

 

[Bobby_M]

I had one batch do that and it was my first full boil and I didn't aerate/oxygenate when I pitched. I think the yeast kinda ran out of steam half way into the ferment (stuck). After I racked, it fermented for 16 days before it started clearing. You really don't want to bottle until you're sure it's done.

 

[BrooZer]

I had one batch do that and it was my first full boil and I didn't aerate/oxygenate when I pitched. I think the yeast kinda ran out of steam half way into the ferment (stuck). After I racked, it fermented for 16 days before it started clearing. You really don't want to bottle until you're sure it's done.

The thing that is strange is that it doesnt seem to be doing much fermenting, it actually is just keeping enough pressure in the airlock (3-piece) to keep the cap lifted. I checked the gravity and it was at finishing point before i racked to the secondary over a week ago.

 

[BrooZer]

you all think this would still be just excess co2?

 

[Bobby_M]

After the first day of racking, there's really nothing to cause more offgassing unless the temperature is rising (dissolved CO2 comes out of solution more readily as temp rises). The only other thing I can think of is fermentation. Unless you have a hydrometer and can verify a changing (or stable) gravity, the best thing to do is let it sit for a while until you see no more bubbles rising up in the beer.