I'm a novice ( 6 batches, all grain) and need help understanding what's currently happening in my fermenter. I mashed a 3 gallon batch of a very hoppy IPA recipe. OG was 1.069. I only have 3 gallon carboys so had less than optimal headspace. Pitched 3/4 of a tube of WLP001. After approx 24 hours there was violent activity in he carboy. Ten days later there is still significant bubbling, so much so that I cannot yet replace the blow off tube with an airlock.
I have not previously had this type of bubbling fermentation last for so long. Is there a problem? Should I rack to a secondary?
I have not previously had this type of bubbling fermentation last for so long. Is there a problem? Should I rack to a secondary?