Originally Posted by vesestilldrumming
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. Attachment 96021
I always rouse and swirl my fermenters vigorously during the initial primary fermentation....that lovely big yeasty krausen is doing nothing in the way of fermentation!...stir all that yeast back into suspension and i guarantee you would half your fermentation times!
You cant rush yeast by stirring the krausen back into suspension...but you will speed up the fermentation process by having MORE yeasts in suspension in the wort where its needed!....
I only brew big beers 8-12% Abv and i never wait much longer than 2-3 wks to fully complete primary fermentation in a 10% Abv beer..
My latest brew an imperial IPA of 1.100 OG is already fermenting like crazy...i swirl the fermenter vigorously to re-introduce all the yeast in the krausen back into the wort!...i do this 3-5 times a day for 3-5 days.....all that yeast is doing no good sat on the top!.....