Okay please tell me if im being impatient on this one!
I started a batch of Hoegarden 3 weeks ago using Wyeast 3944 wit. Initial OG of 1.070. It was going great for the first four days then sort of slowed down a lot ( one bubble a minute ) . It then crawled the second week and was at 1.040 , a week later its at 1.032. I also made a yeast starter from the trub left over during secondary switch over. This was going ballistic in my starter vessle but doesnt seem have seem to made that much of an impact. My question is how long do I leave it before kegging?
I cant put it in my nice glass carboy so its in a decent plastic fermentation bin but i dont want oxygenation to become an issue. How much longer should I leave it before kegging and before it goes bad?! Oh yeah also I sort of want to drink it ! hahah! My Pilsner is going great on the upside after the advice on the forum, im amazed how that yeast ticks away at such low temperatures!