Hi All,
Working on an Alt bier using WYeast 1007. It kicked off with a 2" thick Krausen that hung around for ages. Also a notable sulphur smell.
After 2 weeks, krausen finally began to dissipate, and gravity was unchanged from what I measured at 1 week (1005) .So, I transferred to secondary to and shoved it in the fridge at ~3C where I plan to leave it for 4 weeks.
Anyway, I checked it today (2 days after chilling) and saw something strange: the lid was distended and bubbles are coming *out* of the airlock. This is the opposite of what I expected, thought thermal contraction would suck air in.
I opened lid and got a rush of gas with a sulphur smell.
What gives? Is this stuff still fermenting at 3C?
Cheers!
Working on an Alt bier using WYeast 1007. It kicked off with a 2" thick Krausen that hung around for ages. Also a notable sulphur smell.
After 2 weeks, krausen finally began to dissipate, and gravity was unchanged from what I measured at 1 week (1005) .So, I transferred to secondary to and shoved it in the fridge at ~3C where I plan to leave it for 4 weeks.
Anyway, I checked it today (2 days after chilling) and saw something strange: the lid was distended and bubbles are coming *out* of the airlock. This is the opposite of what I expected, thought thermal contraction would suck air in.
I opened lid and got a rush of gas with a sulphur smell.
What gives? Is this stuff still fermenting at 3C?
Cheers!
