I have a Saison [extract kit] in my glass carboy for primary fermentation. I pitched a yeast starter with White Labs- Belgian Saison Yeast Blend when i brewed it last week, and within about 48 hours the krausen formed and then fell back in as normal. The airlock bubbled away as normal, then slowed down to almost nothing [as normal] after a couple days, indicating the primary fermentation was done.
Later in the week, about day 5, the primary became active again and is bubbling away about one bubble every 10 seconds. It is now day 7 and the primary is still bubbling at close to the same rate as two days ago. I have never seen a "double fermentation" like seems to be happening in my carboy right now. Has anyone ever experienced this?
Some background on the kit:
All-extract Saison kit with 8lbs extra-pale LME and 1lb corn sugar
White Labs Belgian Saison Yeast Blend with yeast starter
0G was about 1.062, i havent taken another measurement due to the fermentation
Any experiences would help!