My beer has been sitting on 1.5 ounces of dry hops in the secondary fermentor for 12 days, and the airlock is still bubbling. I like that it’s still fermenting, but I don’t want to dry hop the beer for more than 2 weeks. Should I rack or bottle? — Morgan, Vilnius, Lithuania
There are really two parts to your question. The first concerns a bubbling airlock, and the second has to do with how long to dry hop. Let’s first look at the airlock issue.
“The beer was probably still fermenting upon transfer to secondary,” says Adam Glaser, head brewer at Jagged Mountain Craft Brewery in Denver, Colorado. “The purpose of racking to a secondary fermentor is to separate fermented beer from the yeast, so be sure to take gravity readings 2 days in a row once bubbling has stopped to ensure you are at terminal gravity.”