CAN BUBBLING FROM FERMENTATION BIN BE ANYTHING OTHER THAN FERMENTATION

[MrL73]

Thanks. I don't actually use bottles. I drink from the barrel.

I find a glass leads to a lot less mess, but each to their own.

Good luck!

 

[Cwrw666]

relying on the rubber band RV which protects most plastic PBs is something I never had any faith in at all.

True, but I've always found they tend to leak at lower pressure than they're supposed to. Obviously we're only talking about the end stages of fermentation anyway, not in the middle of a vigorous fermentation.

I've only ever had stuck fermentations with 2 can kits. Never with 1 can kits or All-grain. Makes you wonder...

 

[Richie_asg1]

I would transfer it to your barrel anyway and either add sugar for priming or give it a shot of co2. If it's not drinkable now then wait another 2 weeks with it in the warm, then chill it. If you want to speed up the process I would invest in some CO2 equipment to force carbonate batches.
Worst that can happen is you get a cloudy brew and you have learned something.

(I'm still a newbie compared to others here but I know how easy it is to want to drink the stuff asap. While this may not be the best advice or produce the best results, it seems to be what a lot of Americans do.)

 

[Sambill]

I think the brew I am making is already fully fermented, after a long period, and it tastes as if it is.
But there is still an occasional bubble being produced from the airlock.
Does this mean it is still fermenting, or could there be another reason.
I do not want to leave it any longer than necessary, and want to proceed to barrelling as soon as possible, and want to finish making the beer as soon as possible.
n.b. I notice that the occasional bubbling of which I speak occurs only when I raise the temperature.
I should add that I do not have a hydrometer, and have no way of acquiring one within a reasonable amount of time.

Most likely just gassing off, I've had a beer do it for 2 weeks. The Co2 produced during fermentation dissolves in the beer and is released slowly, this gives the appearance that fermentation is still taking place.

 

[An Ankoù]

I've got my latest batch fermenting in the kitchen where the temperature ranges from 15C when I get up, to 20 most of the day. There's about 7 litres headspace in the fermenter and as this air warms up, the airlock starts giving the occasional chug. The FG has been constant for some time, however, so it's getting dry-hopped, cold crashed and bottled on Sunday.

 

[terrym]

I've got my latest batch fermenting in the kitchen where the temperature ranges from 15C when I get up, to 20 most of the day. There's about 7 litres headspace in the fermenter and as this air warms up, the airlock starts giving the occasional chug.

A good practical example of the Ideal Gas Law (give or take the odd mole)

 

[mancdaz]

I've got a brew on at the moment that's doing the same thing, but with the help of my trusty hydrometer I know that fermentation has actually finished (same SG 3 days apart). I assume the bubbles are just due to temp fluctuations in my kitchen where it's brewing, or (more likely) some off-gassing (releasing of trapped CO2) from the yeast cake or the beer itself.

So, not much to add other than to agree with pretty much what everyone else has said - get a hydrometer

 

[dad_of_jon]

Thanks. I don't actually use bottles. I drink from the barrel.

most people usually pour it into a glass first , just saying.....

 

[Chippy_Tea]

ColinTalbot said
Thanks. I don't actually use bottles. I drink from the barrel.

dad_of_jon,
most people usually pour it into a glass first , just saying.....

 

[An Ankoù]

most people usually pour it into a glass first , just saying.....

I was going to suggest that Colin's right to cut out the middle man, but by the same logic it should go straight into the urinal.