thatshowyougetants
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- Joined
- Dec 4, 2012
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I brewed a saison four Saturday's ago tomorrow, and it's been in primary (6g better bottle) since then. I was hoping to bottle tomorrow but the blowoff is still bubbling every minute or so.
So this morning I took a SG reading and it's 1.000! This is using Wyeast 3711 so I heard it makes a pretty dry brew.
After taking the sample and putting the bung back within 10 minutes it's back to bubbling... sometimes the bubbles are only 10 - 30 s apart. Sometimes a minute or so.
How am I still getting bubbles in my blowoff when it must be done fermenting (?). I'm thinking:
- It's infected (although there are no other indications that this is the case... the sample tasted great)
- It's due to the temperature fluctuations in my room where the beer is (my living room, and we don't have the A/C on yet so the temp does fluctuate)
- There is suspended CO2 or something that is slowly releasing.
Most importantly -- would you go ahead and bottle tomorrow? That's what I was planning to do but had my reservations due to the bubbles.
So this morning I took a SG reading and it's 1.000! This is using Wyeast 3711 so I heard it makes a pretty dry brew.
After taking the sample and putting the bung back within 10 minutes it's back to bubbling... sometimes the bubbles are only 10 - 30 s apart. Sometimes a minute or so.
How am I still getting bubbles in my blowoff when it must be done fermenting (?). I'm thinking:
- It's infected (although there are no other indications that this is the case... the sample tasted great)
- It's due to the temperature fluctuations in my room where the beer is (my living room, and we don't have the A/C on yet so the temp does fluctuate)
- There is suspended CO2 or something that is slowly releasing.
Most importantly -- would you go ahead and bottle tomorrow? That's what I was planning to do but had my reservations due to the bubbles.