A "gusher" infection?

[Naich]

I'm not sure if I've got a "gusher infection" with my last brew. A week ago (Friday) I measured the SG as 1.016. Usually by this stage the yeast is starting to die down, but it was still blasting away on Sunday, almost as much as when I first pitched. I had been reading in How To Brew about foreign yeasts or bacteria coming in and taking over the fermentation, eating all the unfermentables, resulting in a body-less tasteless beer. I've been away since Monday and I just took an SG and its down to 1.008. This seems a bit low to me. There is also still some foam on the surface and It's still bubbling occasionally - it's now almost 2 weeks since the brewday. The flavour isn't that bad, but it's not as nice as a very similar brew I did before.

Anyone else had one of these? Obviously I'm not going to chuck it yet, but I am worried. Or maybe it's just me? Is there a word for brewing hypochondria?

[196osh]

You may have just bottled too early to be honest. I have done it, and recently when in a rush.

If it doesnt taste infected its probably not, especially with the level of infection you'd have if the bugs took your beer down 8 points.

[Brotherton Lad]

I think it's still in the FV.
Bloody foreigners, hey, coming over here and nicking our beer.
I don't know, Naich, it's a new one on me.

'Mpiramania' perhaps (or perhaps not)

[gnorwebthgimi]

Were there any problems with the mash? may have cooled off and caused a more fermentable sugar production and less unfermentable production.

New type of yeast that attenuates better and ferments more of the less fermentable sugars.

[196osh]

Bleh. Thats me not reading properally.
I would not be worried about an infection unless you start seeing or smelling something unusual.

Which yeast did you use? Top Croppers can have a yeast head for a while post ferment.

[gnorwebthgimi]

196 makes a good point. You should test your hydrometer in water for a reading of 1.000 at 20'c.

You will get a lower reading the hotter the liquid is but I assume you are fermenting at about 20'c, so temperature shouldn't be an issue.

[Spud395]

Just had a very similar experience with my latest brew.
It was my first brew to use US-05 and it does behave differently than any other I've used.
Also got down to 1008 from 1052 which was a supprise. Mashed at 66 and Beer Engine predicted 1011 from 1050.
Never had a brew go so low before!
I bottled today and there were still bubbles on the surface even some yeast (I guess that's why they call it top cropper) thats also 14 days in the FV.
Taste wise its fine and I'm looking forward to giving it a lash in a few weeks.

[Naich]

Thanks guys. Looks like it's brewing hypochondria then. I also found the notes from the last time I did this brew (not exactly the same but very similar), and that got down to 1.008 too (I really don't remember it doing that, but there it is, in biro and white), which shows that I shouldn't start wibbling on about obscure wort ailments before checking my facts. The flavour doesn't seem as nice as the last one, but it's still in the FV and too early to tell really.

The yeast is US-05, which sounds like it is a bit more thorough than the normal S-04 I tend to use. I'm going to rack it for a week or so before kegging, just to make sure it's finished exhaling, and won't blow the keg up.