Racking/Dry-Hopping Dilimma

Denny · Jul 13, 2012

RuffRider said:
An interesting discussion for a guy like me. I've dry hopped four of my batches now (all IPA's) and never experienced this phenomenon (that I noticed). The science behind your explaination makes sense to me. However, an airlock that bubbles every 40 seconds seems like a lot if something like this is occurring. It makes me lean towards the side of fermentation is still happening for whatever reason.

I've got a high gravity Imperial IPA I'm planning to dry hop this weekend (I dry hop in primary). I think I'll try and pay closer attention.

Thoughts?

Keep in mind that bubbles are not a reliable indicator of fermentation. The only way to really know what's going on is to take a gravity reading.

The outgassing from hops won't necessarily happen every time. It depends on temp, how much CO2 is in the beer, and the phase of the moon.

RuffRider · Jul 13, 2012

Denny said:
Keep in mind that bubbles are not a reliable indicator of fermentation. The only way to really know what's going on is to take a gravity reading.

The outgassing from hops won't necessarily happen every time. It depends on temp, how much CO2 is in the beer, and the phase of the moon.

All good points, Denny. I absolutely agree that gravity is the only sure-fire method.

apcoach · Jul 13, 2012

I pulled the hops bag out after 30 minutes of pulling, cutting, and scooping. I sanitized everything but still worries me. I took a gravity reading and it was at .015 which would make what Denny and Porto88 said make sense. It was bubbling but the gravity says its ready. Bottle it?

apcoach · Jul 13, 2012

But the airlock is back to burping every 40 seconds.

Denny · Jul 13, 2012

apcoach said:
But the airlock is back to burping every 40 seconds.

If it's stable at 1.015, I'd say it's ready. Ignore the bubbles.

TyTanium · Jul 13, 2012

Pour a finished beer into a glass. Then drop something into it, like a raisin. It will fizz. Then continue to watch...bubbles will continue to cling to the raisin, then lift the raisin to the top, the release the bubbles and fizz more...repeatedly. That's not fermentation. It's CO2 offgassing. And that's in 12 ounces...happens more/longer in 5 gallons.

Listen to Denny. He's done this before. Trust your hydrometer.

apcoach · Jul 13, 2012

I really appreciate the support from all of you. This site is an amazing resource!

apcoach · Jul 14, 2012

Right before bottling I took another gravity reading and realized its kind of he'd to tell, but I would say it was still .015 or .016. In all, this ipa spent 8 days in the primary and 14 in the secondary before bottling.