||10-07-2012 09:33 PM
Never-ending fermentation. Hmm... need help.
I did my first AG brew about a month or so ago. I had previously done just extract kits, but decided to step it up. Did a double IPA with an OG of 1.083, and used WLP090 San Diego Super Yeast. It was was my first time using a liquid culture, and I did not use a starter because I didn't have one, I pitched it directly into the wort at about 73 degrees. Lag time was about 24 hours, and high krausen didnt start until about 3 days after pitching.
I'm not sure what happened here, but I brewed on Sept 12, it is now Oct 7 and it is still pushing out CO2. I racked it to secondary about 10 days after brewday, airlock was bubbling once every 25 seconds, and added 2 oz of pellets to dry hop. I took a throw-away reading and it was still at 1.023, which is very high from what I was told that the WLP090 would do. In the carboy, I could still see salt-grain-sized bubbles coming up along the inner walls of the glass, and just a week ago, the bubbling had slowed down to about 1 bubble every 4 minutes.
As of now, almost a month later, it is down to 1 bubble about every 8 minutes. I can still see the tiny bubbles coming up and breaking the hop layer apart from the surface of the beer. Oh man:( , I've never had anything like this happen before. I always sanitize meticulously, never compromising cleanliness. I used a sanitized wine theif and took a reading the other day, and it is STILL at 1.023, which is very strange. Figured it would be drying out with all this CO2 coming out.
What happened here? Wh the hell is it still bubbling? I included all the details with hopes that maybe someone can give me an idea of where things went wrong. Bad yeast? Did it have a mutant or wild cell that is eating the non-fermentable sugars? I'm kinda stumped....:confused: