OK, this is a new one for me.
I fermented my IPA in a cylindroconical at 20ºC until bubbles in the airlock stopped. I then added 5kg of hops (to 20hL of beer) via the top of the fermenter. Immediately, bubbles began in the airlock. I assumed that the dry hopping knocked some dissolved CO2 loose. However, 2 days later I'm still getting a slow, but steady stream of bubbles in the airlock. What is the deal? Could the dry hop addition have somehow stimulated the yeast?
I fermented my IPA in a cylindroconical at 20ºC until bubbles in the airlock stopped. I then added 5kg of hops (to 20hL of beer) via the top of the fermenter. Immediately, bubbles began in the airlock. I assumed that the dry hopping knocked some dissolved CO2 loose. However, 2 days later I'm still getting a slow, but steady stream of bubbles in the airlock. What is the deal? Could the dry hop addition have somehow stimulated the yeast?
Comment