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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Who brews big beers?
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Old 01-23-2013, 01:08 AM   #1
vesestilldrumming
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Default Who brews big beers?

Scottish wee heavy has been in primary for ten days and still has insane airlock activity and rich krausen. OG was 1.083 and used edinburgh ale yeast by WLP as a starter. When should this slow down? Kind of weirded out by such long fermentation.
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Old 01-23-2013, 01:28 AM   #2
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I can't help you,but that is a blody great picture!

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Old 01-23-2013, 01:53 AM   #3
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1.083 will be done when it is done.

It can take a while so just let the yeast do what they do best. They do not punch a time clock.

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Old 01-23-2013, 11:54 PM   #4
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Patience. Guess what? Big beers take longer. Small beers take longer than 10 days.
Give it at least 3 weeks before getting worried. Take gravity measurements over 3 days apart to tell if it is done fermenting.

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Old 01-24-2013, 09:45 AM   #5
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Forget it for at least 4 weeks and then decide to bottle or not.
I have 10gal of strong scotch ale (1.074) brewed almost month ago, I'll leave it min 1-2 week more before bottling.

Theoretically, you could bottle it after fermentation is done but condition for bigger beers would take much longer than for standard OG beers.

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Old 01-24-2013, 10:37 AM   #6
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Yeah like most said 2-3 weeks of fermentation then 1-2 weeks of clean up and clarity. You could probably speed it up by raising the temp slowly maybe a degree a day. At lower temps it well take longer. If your fermenting that yeast in the 50s it will take much longer probably 3-6 weeks im guessing.

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Old 01-24-2013, 01:54 PM   #7
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Quote:
Originally Posted by chuckstout View Post
Yeah like most said 2-3 weeks of fermentation then 1-2 weeks of clean up and clarity. You could probably speed it up by raising the temp slowly maybe a degree a day. At lower temps it well take longer. If your fermenting that yeast in the 50s it will take much longer probably 3-6 weeks im guessing.
This is a good idea if you have the capability. Not to rush the yeast, but to ensure they are able to completely attenuate the beer and you dont get stuck a few points higher than you should have.
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Old 01-24-2013, 02:47 PM   #8
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I agree with the above. Yeast strains vary, by type, age, etc. Once you see the airlock slow down and only see bubbles every minute or two, then check it again. Who knows, this could happen tomorrow, or 2 weeks from now

It's hard to be patient, we all suffer from that.

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Old 01-25-2013, 01:44 PM   #9
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Two weeks now and still ridiculous activity. Bubble every 6 seconds and krausen is still like Booyah!! I my face!! Haha but im definitely being patient, just monitoring.

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Old 01-25-2013, 01:51 PM   #10
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Just chill and wait. My wee heavy usually goes a full two weeks of initial fermentation on Windsor yeast and I let it sit in the primary a full month. Windsor isn't quite as aggressive as the strain you appear to be using and it has problems floccing out (cold crashing is a must), but it makes for a very delicious malty wee heavy. Especially when you add 1 oz. of whiskey soaked oak chips to it during the final week.

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