Here we go again....

[Wilson]

Seems like I'm doing everything possible to screw this up; but I noticed that after ~12 days in my secondary fermenter, my airlock has started to bubble again, about once every 2-3 minutes, and before nothing. I havent studied my secondary for a few days so I dont know how long this has been going on, but not more than 3-4 days. Is it possible that I racked too quickly to my secondary (a hydrometer reading a few days after going into my primary was almost dead on though), and didnt allow the yeast to finish? Man, I was going to bottle in a few days...what now? Sorry if i'm being paranoid, I'm just a bit anxious I guess.

[ray m]

I have had this happen often, my son....I usually rack to 2ndary after between 7 and 10 days, depending on how high my OG is. The racking, just about every time for me, at least, stirs up the yeast a bit and gets it kicking again. I always end up getting a little bit of krausen at the top, and my gravity usually drops another couple points. Hence the term "secondary fermentation"---all is well, don't worry. By the way, if you're planning on bottling in a few days, you should be fine to carry on with your plan---1 bubble every 2 to 3 min. is very slow. I would check Mr. Hydrometer to make sure it's where you want it/expect it to be, but I think you're OK to bottle when you're ready.

[S.F.B.]

Ditto what ray said. I get some action after racking almost every time.

[YamahaXS]

Originally posted by S.F.B.
Ditto what ray said. I get some action after racking almost every time.

Getting some action is always a good thing.

[ray m]

wwwooooooooooo hhhhhhooooooooooo!!!!!!!!!!!!!!!!!!!!!!!!!!

lol

[balinier]

That is interesting. I almost always get some action after racking to secondary. On this last honey wheat I am making though - I have had steady fermantation for a long time now. 5 or 6 weeks. It smells and tastes ok though. I have considered bottling anyway, but I do not desire to make grenades. I have this feeling that I will end up with a nice braggot or barley wine by the time it is done. Any thoughts?

[Wilson]

Thanks, at least this lets me know something is active in there, and my beer will create some good carbonation. It just kinda threw me for a loop after more than a week with no activity.

I will hope for some action from now on. ;)

[brewmonkey]

What you are probably seeing is some degassing of the CO2 produced during fermentation that has not escaped.

OR......

You could be experiencing a bacterial fermentation! :eek:

[MmmBeer]

I racked to my secondary, left all the mung on the bottom of the primary, and ended up with more activity and about 1 1/2 inch of sediment in my secondary!!! never can tell with them smarmy critters the yeast, sometimes they out-wit ya.

[balinier]

If I were to presume that I have an infection ( the beer still smells and taste good) it has been in the secondary for about 2 months now. I can see bubbles continuously rising as if it is lightly carbonated. (I had a wilde ferment in a batch of mead before.) Should I perhaps pitch some wine yeast and make it into brandy wine before the whatever gets done with it? I have some yeast that will eat all the sugar. (I have worried about the glass containing it at times.)