Beer Forum

Brewed my first all grain (liberty cream ale) used mutons dry yeast rehydrated. Fermentation began within 24 hrs and lasted a few days temp 74 deg then 68 once slowed down. Went on vacation and came back two weeks in the primary now to see active fermentaion again, temp72 deg F. Any ideas whats going on? I mashed at 158 deg for 45 mins and hit all my targets OG 1.052.

Are you in glass or plastic? If in glass, do you see a renewed krausen? If in plastic, are you judging the fermenation by bubbling in the airlock? If you see minimal bubbling, it is probably just residual CO2 outgassing from the fermenter. If it is really bubbling, it might be an infection (bacteria, wild yeast), but it is probably okay. Have you taken a gravity reading yet to see where you are at regarding fermentation?

It's in glass and yes i'm going by the airlock, about 15 bubbles per min. It has a foamy head whitish bubbles like the head on a beer just poured into a glass. I will check the gravity tonight. Thanks for the reply

checked the gravity (1.013) beer is very cloudy but has no bad smells and tastes kind of achoholish and somewhat carbonated. I'm thinking the co2 was trapped in the beer and now is escaping. The bubbles in the airlock increased after disturbing it with the beer thief. Anyone ever expierence this before.

did you move the fermenter? if so you probably just released some of the CO2 in solution or even got the yeast back into suspension, and maybe they dropped out early...so they are finishing the job