Fermentation 5 weeks later

Yeast & Fermentation
1

Hi all,

So I was getting ready to bottle a winter ale. It was an all-grain recipe that I sort of threw together. It was mostly maris otter and crystal, but I added a pound of extra light DME and 3lbs of orange blossom honey. I gave it two weeks in primary and almost 4 weeks in secondary. The gravity was holding steady (albeit a little higher than I figured). When I went to check on it today, I noticed it’s fermenting again at a pretty crazy rate. There’s at least an inch of kraussen and the airlock is bubbling at a good clip. I’ve not seen this in any previous batches I’ve made, and this was definitely a much higher gravity than anything I’ve done before.

I’m not really all that concerned (other than it throws my schedule off a bit). Has anyone else had anything like that? If it was a few weeks in, I wouldn’t think about it, but 6 weeks down the line seems funny to me. Maybe it was the honey? Just releasing a crapload of CO2? Caused by solar flares? Hurricane Sandy? Ancient Aliens?

Anyway, thanks in advance for any advice or feedback.

2

What was the OG? What was the SG when it has holding steady? How does it smell?

Possible you caught a bug an it’s turning into vinegar.

What is the recipe?

3

Crisis averted. My friend thought it would be amusing to swap labels and positions on my carboys and screw with my head. It looks just like a stout I made midweek that’s just getting started.

Well executed prank. Douchey, but well executed.

4

Simply despicable… that is cause for a mini-heart attack!! :evil:

5

I’ve had fermentations that i thought were stuck restart after up to 8 weeks just from being disturbed or a slight rise in temperature. It is not often, but it does happen. Props to your bud though, he is clever and knew right where the bullseye was…