Yeast Still Eating

[Jarov]

So I've had an imperial IPA in secondary for awhile, and took a gravity reading 9 days ago at 1.014, 2 points high of beersmith's estimated fg. So 7 days ago I dry-hopped with 4 ounces of cascade, and I moved the fermenter to the sink last night and when I saw it, low and behold the air lock bubbles every 20 seconds or so. Is the beer about ready to bottle? Or should I get it into a new carboy off the hops? Or just let it sit a few days?

 

[croakerj]

Its co2, take another reading and see if its still 1.014, if it is then its ready.

 

[boydster]

Take another gravity reading. If it's still 1.014, you should be all set. The airlock is likely bubbling from CO2 coming out of solution from when you moved it. Temperature/pressure changes can do the same thing. If the gravity hasn't changed, you can be sure the yeast has finished working.

 

[unionrdr]

Dry hopping can provide nucleation points for the dissolved co2. It then off gasses.

 

[Jarov]

Ah thanks everyone, that definitely makes sense now. I should've known that since It's the same process as degassing wine...

 

[unionrdr]

The method is different,but the result is pretty much the same.

 

[Jarov]

The method is different,but the result is pretty much the same.

Yeah, the wort was moved when I transported it to the kitchen counter. The two bags of hops sloshed the wort around more than normal I'm sure.