Sceondary/dry hop problem

[bergen69]

I brewed a batch of Belgian strong ale a few weeks ago and it seemed my fermentation got stuck. I did all the tricks to it going again...ended up adding some champagne yeast. Nothing seemed to work as I had no activity through air lock after a week (stainless conical so I can't see it). So I racked it off to the secondary and added my dry hops. While cleaning the primary there was ALOT of foam, yeast clumps etc. I just looked at the batch now (week or so later) and although there is no activity through airlock it's got alot of foam on top....did the champagne yeast finally kick in or did the dry hops add some nasties that are having a party in my beer?

 

[homebrewhaha]

Bubbles can't really tell you much. The only way to gauge the level of fermentation in you beer is by taking hydrometer readings. Did you take any yet?

 

[beerman0001]

Hops cannot harm your beer. What sg was it stuck at and where is it at now?

 

[JesperX]

Sounds like its still going and never stopped. Bubbles don't tell you much, take a reading.

 

[bergen69]

I haven't taken a reading since I put it in the secondary...it was at 1.030 when it seemed to poop out.

 

[duboman]

I haven't taken a reading since I put it in the secondary...it was at 1.030 when it seemed to poop out.

You should not have moved it Belgian yeast can take awhile to knock down those last points but moving the beer off the cake too early was the start of your problem. There is CO2 suspended in all beer and sometimes the addition of hops will create nuclear ion sites for all the CO2 to cling to and that's probably what's causing the foam. It is possible the addition of yeast is now working as well so just leave it be and be sure you hopefully reach your desired FG before packaging!

 

[bergen69]

Thanks, but that answer is above my pay grade! I normally let it sit for 3 weeks...will that be long enough?

 

[duboman]

Thanks, but that answer is above my pay grade! I normally let it sit for 3 weeks...will that be long enough?

Could be, might be, only gravity readings will tell you, like I said before Belgians can take a while to reach those last few points. Yeast do not work by calendar, they work on sugar and when they are done doing their job, well, then they're done.

 

[bergen69]

Ok...so now it's been 3 weeks and I go down to rack it off into kegs and the air lock is bubbling...slowly but it's moving. What gives?

 

[beerman0001]

Whats the sg at now?

 

[duboman]

Ok...so now it's been 3 weeks and I go down to rack it off into kegs and the air lock is bubbling...slowly but it's moving. What gives?

Bubbling could just be from change in pressure, temperature or you bumped the primary and released some suspended gasses. Check the FG and verify it has not changed, which is most likely the case