I'd like to think I take pretty good care of my fermenting beer. Always make a starter using Mr. Malty, oxygenate with a William's oxygenation kit, ferment in a mini fridge with the temp sensor against the glass of the carboy.
Even with all of that, my beers take upwards of a week to get to high-krausen! Any ideas why this is happening?
I wait for the beer to get to fermentation temp before pitching. I had thought that giving the beer the royal treatment as I do would speed up the fermentation process, but instead it seems as though it's made the beer take longer.
In a recent case, I brewed a Dragonmead Final Absolution clone that slowly developed to a case of blowoff (6 days). After the fermentation subsided, I moved it outside the fermentation chamber and let it sit for 3 weeks before transferring to a keg to further condition. I took a sample from the siphon after the beer was done transferring and found my gravity was 1.046! Could this be because the sample was from the bottom of the carboy?
I've recently started taking gravity samples from the siphon after the transfer is complete, and am wondering if that giving me an artificially high measurement.