Second fermentation?

[Galactar]

I brewed a #20421 English IPA 3.5 weeks ago and was planning on bottling this weekend (I didn't have time earlier) two days ago it started bubbling again and today its sending out a bubble every minute or so through a 1 1/4" blow off tube in a bucket of water.

At this point I have decided to wait until it settles down before bottling...

My questions are these:

1. How long can I leave it in the primary without hurting the beer?

2. Why did it start fermenting again.


This is only my second batch, my first batch was in the primary 3 weeks and in the bottle for another 3 weeks before I started drinking it and it turned out pretty darn good!

 

[Beerrific]

1. Quite a while. If it is in a plastic bucket I would cap it at 3-4 weeks.
2. How do you know it is fermenting? Have you taken a hydrometer reading...that is the only way to tell if it is done. Have there been any changes in temperature? The beer will begin to release CO2 as it warms.

 

[david_42]

Bubbles can also mean increased temperature or lower atmospheric pressure. Got a storm coming in?

 

[Galactar]

1. Quite a while. If it is in a plastic bucket I would cap it at 3-4 weeks.
2. How do you know it is fermenting? Have you taken a hydrometer reading...that is the only way to tell if it is done. Have there been any changes in temperature? The beer will begin to release CO2 as it warms.

Thanks for the reply. I have the beer in a glass carboy and yes there has been a slight increase in the room tempterature. I have not taken a hydrometer reading but will do that next. Based on your reply I assume it's releasing CO2.

So how long can it sit in a glass carboy before before bottling without ruining the brew?

 

[malkore]

you took 3 hydrometer readings when it was still in primary though, right? before moving to secondary?

beer should be DONE in primary. secondary for clearing. any CO2 bubbles in the airlock in secondary are incidental...temp changes, barometric pressure changes, the dog bumped the carboy, a semi drove by outside...

but not 'real' fermentation activity.