I brewed an IPA last Saturday, and ended up pitching the yeast around 7:00 p.m. Sunday morning, around 10:00, the telltale signs of fermentation were evident. By 4:00 pm, my wort was off to the races, quickly on it's way to transforming to beer. I used some ghetto methods to keep the fermentation temps between 68-70 degrees for the first four days, with little sign of slowing airlock activity. Now, here I am, going on six days after pitching, and I'm still getting bubbles in the airlock about every three seconds. The krauesin has somewhat dropped, but there's still a surprising amount of activity going on.
Now, every other brew I've done, the majority of fermentation had subsided after four days or so. These were all relatively high gravity brews, also. But this one just keeps on going. Maybe my recipe has something to do with it? It's 15 lbs. of Golden Promise, 1 lb. Crystal 20, and White Labs Pacific Ale yeast (WLP041). Is this normal, or am I right to be questioning why this is taking so long?