Is the fermentation really over? I usually look for it start clearing (losing the milky look as the dead yeast settles to the bottom) in the primary before I rack it. Did you measure the final gravity? A low pH, temperature or a high alcohol level can make the yeast very, very slow. But they still produce enough to prevent clearing. You could also have another infection that is eating the alcohol and producing gas (an aceto-bacter). There is nothing that I know of that you can do in that case, but the final yield is not going to make you happy.
I've rarely seen sparkoloid fail when fermentation was really over and all of the gas removed. I have had it fail on a few washes, but I don't recall why I thought that was. It could well be that the was wash infected, not a degassed as I though, or still going.
ChuckStatistics: Posted by chill — Sun Feb 01, 2015 6:11 pm
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