long fermentation
Posted: Wed Nov 29, 2006 9:41 am
Hey all,
I recently brewed the American IPA from B3. I used a starter, used nutrients and aerated with an aquarium pump and had a short lag time of 2.5 hours and fermented for about 8 days where it finally had one bubble every 45 seconds. OG was 1063 and FG was at about 1019.
I moved the carboy to a room that was about 2% warmer in preparation for bottling.
Sure enough the bubbling kicked in again and pops up about once every 10 seconds. FG now about 1017. I am guessing the warmer temp and a slight agitation caused some more fermenation, so it has been about 17 total days now. Do you think the bubbles could just be oxygen being realeased from the cake? I do not want to take too many gravity readings to avoid contaminatin.
Should I rack to a secondary to let it settle out some more and squeeze a few more gravity points out of it and to get it of the yeast?
Any words of wisdom will be greatly appreciated.
I recently brewed the American IPA from B3. I used a starter, used nutrients and aerated with an aquarium pump and had a short lag time of 2.5 hours and fermented for about 8 days where it finally had one bubble every 45 seconds. OG was 1063 and FG was at about 1019.
I moved the carboy to a room that was about 2% warmer in preparation for bottling.
Sure enough the bubbling kicked in again and pops up about once every 10 seconds. FG now about 1017. I am guessing the warmer temp and a slight agitation caused some more fermenation, so it has been about 17 total days now. Do you think the bubbles could just be oxygen being realeased from the cake? I do not want to take too many gravity readings to avoid contaminatin.
Should I rack to a secondary to let it settle out some more and squeeze a few more gravity points out of it and to get it of the yeast?
Any words of wisdom will be greatly appreciated.