Fermentation Restarted?

[Novacor]

So I'm getting some interesting readings from my Tilt, never seen this happen before. After almost 2 weeks of stability, my airlock came back to life and gravity started dropping again.
Did that brief rise in temperature wake my yeast back up? Did some sort of infection kick in? It's Windsor yeast in a brown porter, currently at 1.009 down from it's plateau of 1.016.

Any thoughts?

 

[McMullan]

Stalled then restarted by chance? What was the OG? How much yeast were pitched? Best before date on the pack? If it's genuinely out of the ordinary, it might be an infection. How does it taste?

 

[Novacor]

1.045 og, one pack of Windsor sprinkled into the fermenter halfway through filling. I don't remember the date on the packet.
I usually don't sample anything until I keg, but this situation might require a taste.
I kind of thought that an infection would move slower than a point per day, so I've got my fingers crossed that its something else.

 

[hotbeer]

What does your recipe show the FG as being? Though your actual FG can vary some depending on how well you controlled your mash temps and some other things.

Yes, I'd agree that temps swings might have stalled your ferment and as they get higher you'll see more activity again. Though the red line is temps isn't it? Other things can stall it too, mabye the yeast had tiff and stopped to get counseling and have now decided to get over it and work on the remaining sugars.

 

[BrewnWKopperKat]

It's Windsor yeast in a brown porter

What was the recipe?

 

[GilSwillBasementBrews]

Could possibly have been at 1.009 all along? Maybe the temp increase just allowed more co2 to offgas into headspace and less co2 in the liquid buoying the tilt upwards causing the 1.016 reading??? Just a thought.

 

[Novacor]

What was the recipe?

7lb UK 2 row
8oz Crystal 60L
10oz chocolate malt

Mashed at 152 for an hour

 

[Novacor]

What does your recipe show the FG as being?

Had to go back and look that up, but it's listed as 1.006 - 1.010.
I had been assuming that 1.016 was done because that sounded about right for a porter.

 

[BrewnWKopperKat]

Had to go back and look that up, but it's listed as 1.006 - 1.010.

What are you using to estimate FG?

 

[Novacor]

What are you using to estimate FG?

I copied the recipe from a kit and that's what they listed as the FG.

 

[brewSJ]

Windsor isn't a high attenuation yeast. 1.016 is 65% of 1.045 (give or take), which is right about where I would expect Windsor to leave you. Certainly it's about where my own all-extract brews have landed.

Keep an eye on it, but my guess would be some other yeast just started munching the leftover maltotriose.