so i have a chocolate banana oatmeal cream stout(mouth full i know) that has been in fermentation for almost a month know and has been in secondary since Jan 15th. Today it starting to ferment again, my airlock started moving pretty good like it was only into its first week of fermentation. Why is this happening? Any insight please!
Did the temp of the room go up? It may just be releasing CO2 due to a temp rise.
Paul
Hard to say, but as SlowBrew mentions, airlock activity is not a good indicator of fermentation, only of Co2 escaping solution. Take a gravity reading.
Did you move your fermenter, or disturb the beer at all? That could releae the CO2 as well…