Second ferment....?

[Cheapdutchman]

So I have just started recently with my all grain adventures and have come across something I haven't seen in sugger washes any of the tried and true recipes I have done or my first all grain. So about 3 weeks ago I "cooked" up a double batch of my first attempt ( which went well) using all non malt and ht enzymes with beta at the required temps. I seem to have gotten acceptable conversion and I piched yeast. The yeast was a bit old but I made a starter and it still took off. After a long ferment ( not sure why maybe weak yeast) yesterday I separated the grain and left to clear. Today I checked on it and found a second layer of krausen on it (about an 1"thick). It is 4 degrees c in my shop and when I transfered the beer it had reached an fg of .998-.995 ish. Just wondering if this is common. I'll probably still run it but just wondering if anyone has any thoughts on what's going on.

Thanks

[still_stirrin]

… yesterday I separated the grain and left to clear. Today I checked on it and found a second layer of krausen on it (about an 1"thick).

It is 4 degrees c in my shop and when I transfered the beer it had reached an fg of .998-.995 ish.

Just wondering if this is common. I'll probably still run it but just wondering if anyone has any thoughts on what's going on.

Is the wort you racked off the spent grains a little hazy, like the yeast is still in the wort? If so, let it go until the yeast flocculates and settles. This could take another week or two.

Since you racked it off of the spent grains, you agitated the yeast enough to come out of dormancy and finish fermenting the “loose ends”. Also, your gluco-amylase enzymes have been whittling the remaining sugars down so the yeast is simply trying to finish the job. Again, let it go.

However, with a terminal gravity of 0.998 to 0.995, there isn’t much more it’ll go down. Mostly, it’ll just clear up a little better.

Is it common? Well, yes. But, let’s see how good your patience is. Can you wait the last week, or two until it is completely done?

In conclusion, you’re very close to done. Now just be patient. You’ll be glad you did.
ss

[Cheapdutchman]

Thanks. This confirms some of the things I was thinking. Just wasn't sure the yeast would keep going with such little food and so low temp. I will wait and see.