I have prepared my second brewing. I read on a website that following careful prearation of the brew re sterilizing etc, that I can leave my brew to ferment for 2 weeks and then bottle it. My problem is that my brew after quietning down in terms of giving off gas, seems to have become active again in giving off gas. It is pretty warm here and the temp of the brew has been ranging between 26 deg. C and 30 deg C. Have I left it too long? Any advice would be much appreciated. Thank you.
Long Fermentation
- Thread starter ijtaylor
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Sounds like the yeast started up again or the temperature change is causing CO2 to come out of solution. The other possibility is the temperature swings are causing the fermenter to draw in air and expel it.
I'd say bottling time.
I'd say bottling time.
