Fermentation in the secondary?!

Discussion in 'Homebrewing' started by Brandonhelvie, Mar 28, 2016.

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  1. Brandonhelvie

    Brandonhelvie Initiate (0) Nov 11, 2015 New York

    Spent my easter morning transferening a double ipa into my secondary. I know, I know.. but I needed my big carboy for another brew. It was in the primary for two weeks. Still had some bubbling going on when I transfered it. Secondly I don't check gravity, I know I'm racking up thr mistakes rapidly but it was easter and thr kids were eager to get going.

    Anyhow, after being gone for several hours I came back to the house and just happened to check the secondary. Glad I did! Foaming like crazy in the secondary. It's not off color and guessing it's krausen. I had a big bed of hops, a huge yeast starter and the fall out from whirfloc in the primary. I'm guessing/hoping that when I transfered into secondary it just stirred up some yeast and they starting munching again. Should I be worried or am I right with this guess?
     
  2. pittvkyle7

    pittvkyle7 Initiate (0) Apr 16, 2007 Connecticut

    Probably normal. What type of yeast? And what was the original gravity? A high gravity and a flocculant yeast could cause what you are experiencing.
     
  3. Brandonhelvie

    Brandonhelvie Initiate (0) Nov 11, 2015 New York

    It was w001. Have to check notes for gravity. I had a large starter and a massive blow off in primary for nearly 5 days.
     
  4. Brandonhelvie

    Brandonhelvie Initiate (0) Nov 11, 2015 New York

    I threw in an airlock when I transfered this morning. Glad I caught it! Had to put a blow off on it again.
     
  5. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Sounds like you need to buy another fermenter
     
  6. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    There is a good chance that a double IPA was not done fermenting after two weeks, so I'd say that the yeast are roused and having their appetizer now.
     
  7. HopVol

    HopVol Initiate (0) Mar 31, 2015 Tennessee

    I'd say this is the correct answer. I rack everything to a secondary and its not uncommon to see a little secondary activity. The bigger the beer the more activity. When I moved my mead to the secondary it took off almost as vigorous as the primary just from stirring everything back up.
     
  8. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Screw another fermenter, I would buy a hydrometer and a wine theif
     
    Mohican88 likes this.
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