Hambone
Well-Known Member
I tried using the search but couldn't find anything really like this. For my 11th batch I went back to basics and brewed a True Brew Kit Continental Dark Beer. I brewed this beer on 7/14 at night and by the next morning it was fermenting away just fine. The airlock stopped bubbling on 7/16 but I know that doesn't mean that fermentation has stopped. The krausen however, did die down and form a nice yeast cake on the bottom. As a general rule, I leave my beer in my primary for 1 month and don't use a secondary, so it's sitting pretty in my dark, cool closet. A couple of days ago I brew up a pale ale and stick it in the closet next to the dunkle. When I get home yesterday, 7/30, and go check on my beers, the dunkle seems to have started fermenting again after a 14 day hiatus. Not nearly as aggressively, but it formed a good 1/4" of krausen again on top of the beer. Now, I was still planning on leaving it in for the duration of the month, but am wondering if I should leave it in longer because of the new fermentation, if in fact that is what it is? Sorry for the lenthy explanation, but I've never had this happen on any of my previous batches. Thanks in advance to all you fine experts out there who have helped my along the way.