benchalmers
New Member
Currently brewing a lager, and have been fermenting at 13°C for 14 days, I took a gravity reading after the 2 weeks and it came out at 1.010. I assumed fermentation had stopped as there was no more bubbles coming through the airlock, and all the floating sediment had fallen to the bottom. Cold crashed the beer at 4°C for 2 days and then proceeded to to bring the temp back up to room temp for bottling.
Here's where my issue lies, after bringing it to room temp it has re-started fermentation (each bubble is around 20seconds apart). Do I continue as normal to bottle it, and hope I don't create a bottle bomb, or do I take the temp back to 13 and leave it for a few days.
Cheers for any help :)
Here's where my issue lies, after bringing it to room temp it has re-started fermentation (each bubble is around 20seconds apart). Do I continue as normal to bottle it, and hope I don't create a bottle bomb, or do I take the temp back to 13 and leave it for a few days.
Cheers for any help :)
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