Author Topic: 8 weeks in Secondary and Still Have Airlock Activity  (Read 3895 times)

Offline Beer Lover

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8 weeks in Secondary and Still Have Airlock Activity
« on: November 20, 2014, 09:10:56 PM »
I have a Winter Warmer all-grain that I brewed 8 weeks ago.  I still have airlock activity and I am concerned.  The airlock activity is 1 bubble every 2 1/2 minutes.  Last night I moved the beer from the secondary to a third stage.  The carboy(secondary) had a foam on the wort and sediment on the bottom.  I did a taste test.  Seemed to be OK.  Now looking at the third stage the foam seems to be coming back and sediment on the bottom.  I think it is infected.  Maybe wild yeast?  I am going to take daily gravity readings.  If they stay the same I maybe good?
Brews on Deck; Brown Ale and Pliny the Elder
Fermenting; Blonde Ale, Cream Ale and Smithwick Irish Red
In Bottles; Gave up bottling. Too much work.
Kegged; Bourbon County and Bourbon County Vanilla Rye

Offline Beer_Tigger

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Re: 8 weeks in Secondary and Still Have Airlock Activity
« Reply #1 on: November 21, 2014, 07:16:40 AM »
The gravity will tell.

If this is a heavy beer, a long slow secondary would not be completely unexpected.  I've bottle those kinds of beers only to have them explode 6 months later.
"Let's see if this here beer will help me to stop procrastinating." - my cousin

Offline Scott Ickes

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Re: 8 weeks in Secondary and Still Have Airlock Activity
« Reply #2 on: November 21, 2014, 10:24:02 AM »
I agree with Beer Tigger.  Winter warmers usually take some time.  Patience is the key.  I usually advise that you bottle after three consecutive days with no airlock activity, but on bigger beers, I'll wait until it's stable for at least a couple of weeks.  If you've racked to a secondary, you won't have to worry about it being on dead yeast cells.  Patience.
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Offline Beer Lover

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Re: 8 weeks in Secondary and Still Have Airlock Activity
« Reply #3 on: November 21, 2014, 09:04:35 PM »
I checked the specific gravity on this beer.  The original gravity was 1.069.  8 weeks later it is 1.014.  I sampled the beer and it is good.  I will be patient.  Thanks for the replies.
Brews on Deck; Brown Ale and Pliny the Elder
Fermenting; Blonde Ale, Cream Ale and Smithwick Irish Red
In Bottles; Gave up bottling. Too much work.
Kegged; Bourbon County and Bourbon County Vanilla Rye