Still actively fermenting?

[kjm13]

Hi all,

I'm sure this is fine, just more curious about it. I brewed an AG red rye IPA last Sunday. (My first batch in over a year) Pitched a smack pack of wyeast America ale II at about 66F°. Really active fermentation in the 48h. Krausen started to drop after 3 days, but temp crept up to about 67/68. Moved my fermenter and brought temp down to about 62F°. The next day the krausen came back up and is "thicker" looking, and the airlock has been bubbling away (at about one glub per second) ever since. I don't think I've had a beer that ferments this actively for this long before.
Could this be from the temp change? When I moved the fermenter it was super slowly, and the liquid hardly even moved.... I know it's only been a week, just seems different from what I have experienced in the past.
Thanks!

 

[Subdivisions]

It's most likely CO2 coming out of suspension and causing foaming and airlock activity. Does the new krausen look like krausen or does it look like a big head on a beer?

I know you moved the fermenter carefully but the liquid is still going to move and cause CO2 to off-gas.

The only way to tell is to take a gravity measurement to see if it's done. I'd leave it one more week anyway.

 

[JimRausch]

Interesting. I would have thought that the temperature drop would have slowed the yeast. But then the yeast ferment on their own schedule, not ours. It's actually a good idea to start at a lower temp, then increase toward the end of fermentation to keep the yeast active. I agree with Subdivisions- give her a week and then check your SG. I'm sure you'll be fine.

 

[kjm13]

View attachment ImageUploadedByHome Brew1448247055.840696.jpg

This is what it looks like now. It's dropped a bit since I posted this morning, but it's still bubbling. I would have thought the drop in temp to slow things down too which is why I was curious. My plan is to leave alone for another week, check gravity, dry hop for 5 days, check gravity. If no change cold crash for a few days, then bottle.