user 31748
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- Feb 2, 2009
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Hello everyone,
This is a first post from a long-time reader of the forum, so first of all, thanks for the help you all have already provided! We're brewing an IPA (our first batch - extract), and so far everything seems to be going well. The OG was around 1.065. After 6 days in the primary (bucket), bubbles were few and far between in the airlock, and our hydrometer reading was just about at the estimated FG of 1.013 and stayed at this level the next day.
So, we racked to secondary (5-gallon glass) and dry-hopped. The bubbling sped up a bit, but we expected this based on various posts here, which said that racking can kick up and activate some leftover yeast. However, as the days have gone by, bubbling hasn't tapered off, but rather has gotten more frequent. Its been in the secondary for just about 11 days now, and its currently bubbling every 20-40 seconds. We've read that CO2 can come out of solution at warm temperatures - Its been at a pretty steady 75 degrees. Is this what is happening? Or is fermentation (or something else...) still going on? We planned to bottle it this coming thursday (which would be 2 weeks)... If the bubbling persists, is there risk of bottle bombs? We've held off from taking more hydrometer readings, for fear of contamination...
It also glows in the dark and sings... is this okay? Just kidding...
Thanks in advance,
the Abject
This is a first post from a long-time reader of the forum, so first of all, thanks for the help you all have already provided! We're brewing an IPA (our first batch - extract), and so far everything seems to be going well. The OG was around 1.065. After 6 days in the primary (bucket), bubbles were few and far between in the airlock, and our hydrometer reading was just about at the estimated FG of 1.013 and stayed at this level the next day.
So, we racked to secondary (5-gallon glass) and dry-hopped. The bubbling sped up a bit, but we expected this based on various posts here, which said that racking can kick up and activate some leftover yeast. However, as the days have gone by, bubbling hasn't tapered off, but rather has gotten more frequent. Its been in the secondary for just about 11 days now, and its currently bubbling every 20-40 seconds. We've read that CO2 can come out of solution at warm temperatures - Its been at a pretty steady 75 degrees. Is this what is happening? Or is fermentation (or something else...) still going on? We planned to bottle it this coming thursday (which would be 2 weeks)... If the bubbling persists, is there risk of bottle bombs? We've held off from taking more hydrometer readings, for fear of contamination...
It also glows in the dark and sings... is this okay? Just kidding...
Thanks in advance,
the Abject