This happens every time I brew,I am making coppers english bitter.Thoughts anyone.
PS tried to add a photo could not figure it out
Big bubbles like soap bubbles? Or just larger than average? Are you fermenting at the upper end of the yeast’s temperature range? Could be just a very active fermentation.
The size of the bubbles has more to do with surface tension than how active the fermentation is. I brewed a Scottish ale a few days ago, and the first day it had the appearance of a Yellowstone mud pot. The krausen was very dark and thick with very large bubbles. By the end of that day the krausen was lighter in color and the bubbles were smaller, although fermentation was more active. Something in that dark material was very strong and allowed large bubbles to form before bursting. I don’t know why there would still be krausen and bubbles in secondary, though. Need more information on yeast and grain bill.
Big bubbles like soap, batch spent 11 days in bucket,fermentation should have been almost complete.temp in room around 68f
Possibly an infection. Take a gravity reading and taste it.