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malolactic ferment in beer?

Is it possible to have a malolactic ferment in beer? I thought my beer was done fermenting even though it had been a slow and with minor activity. It took over three weeks in my cool (65-+) basement and showed no change in the s.g. for several days. I brought it upstairs to bottle and noticed slight effervescence. I didn't bottle that day and have been waiting for the tiny bubbles to stop for over a week now. When I first brought it up to bottle it looked great and tasted and smelled fine but actually produced some foam (head) when I emptied my wine thief into my hydrometer tube.

Reply to
Pat Kennedy
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Pat Kennedy wrote on 8/10/2006 2:48 AM:

What type of beer is it, and what yeast did you use. What were your OG and FG readings?

Jim

Reply to
Jim

All you're seeing is CO2 outgassing, not fermentation. Cold beer holds more CO2 than warm beer, so when you brought it upstairs it started warming up and releasing CO2.

---------->Denny

-- Life begins at 60...1.060, that is.

Reply to
Denny Conn

Denny Conn wrote in news: snipped-for-privacy@ci.eugene.or.us:

Thanks for the reply! I thought of that originally, but like I said I waited over a week (two weeks now) for the bubbles to stop.

Reply to
Pat Kennedy

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