I have a batch of amber/dark beer that has been in the 2ndary fermentor for over two weeks. When the airlock flattened out, I took a gravity reading, thinking that I will be taking another gravity reading in a couple of days, to see if the beer is ready for bottling.
Then the airlock started up again, so I figure the yeast has more work to do. This airlock flattening and starting up again is a pattern I have not seen before.
The question: Is this a sign of something to worry and/or do something about (like pitch more yeast), or should I just let the process proceed until the lock flattens out for good, no matter how many ups and downs it has along the way?
The initial fermentation was very robust, so I have no doubts that theres always been plenty of yeast working in there. I am just not familiar with this stopping and starting of fermentation activity.
Technical details: The O.G. was 1.040, and the final target gravity is 1.010. My last reading was 1.011. I am using a lager yeast, Saflager 34/70. Fermenting temperature has been on the warm end.
Update: Michael Tonsmeire (the mad fermentationalist) wrote me and said that gasses coming out of the wort dont matter, just the gravity reading. I have always been taught to wait until the airlock flattens first, then think about bottling.
Thanks,
jcarruth
Then the airlock started up again, so I figure the yeast has more work to do. This airlock flattening and starting up again is a pattern I have not seen before.
The question: Is this a sign of something to worry and/or do something about (like pitch more yeast), or should I just let the process proceed until the lock flattens out for good, no matter how many ups and downs it has along the way?
The initial fermentation was very robust, so I have no doubts that theres always been plenty of yeast working in there. I am just not familiar with this stopping and starting of fermentation activity.
Technical details: The O.G. was 1.040, and the final target gravity is 1.010. My last reading was 1.011. I am using a lager yeast, Saflager 34/70. Fermenting temperature has been on the warm end.
Update: Michael Tonsmeire (the mad fermentationalist) wrote me and said that gasses coming out of the wort dont matter, just the gravity reading. I have always been taught to wait until the airlock flattens first, then think about bottling.
Thanks,
jcarruth