Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > slow steady bubble stil after 2 weeks. Normal?
Reply
 
LinkBack Thread Tools
Old 08-18-2007, 04:57 PM   #1
scottmotron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1
Default slow steady bubble stil after 2 weeks. Normal?

Hey everybody. I'm a new brewer and just found this forum and I'm stoked! Looks like a wealth of information. I can't wait to participate more here in the future. So I'm on my second batch ever (first one turned out great!) and need your help.

For this batch I decided to do a wheat beer, using a hefe yeast (the recipe was given to me by an employee at my local brew shop). Unlike the last batch (English pale) which stopped after 5 days this one's been bubbling steadily in the bucket for 2 weeks straight. Bubbling has been tapering off steadily from vigorous at the start (every 3 seconds) and now 2 weeks later it's bubbling every minute or so.

I read on another post that one user said his hef's never take more then a week, but this one's still going. Think it's infected, or just the nature of the beast (or should I say yeast)? Anybody think this is normal?

I'm using a 60-40 wheat extract btw. I was planning on bottling this weekend but now I'm thinking maybe I'll leave it in the primary for another week.

I'll be taking hydro readings today to try to figure this out (once I figure out how) but in the meantime any opinions?
Thanks much for your collective forum wisdom, --scott

__________________
scottmotron is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2007, 07:41 PM   #2
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

Weizens usually take about 3-10 days. A lot depends on the fermenting temperature.

Taking a gravity reading will tell you more. If the OG has dropped 75% then I'd say it's done.

Welcome.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 07:57 PM   #3
butler1850
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Refugee from MA in NH
Posts: 110
Default

My American wheat ales, 1 w/ 9# DME, the other with 6# DME are still bubbling away at about the same rate, and about the same time frame (2 weeks).

As I'm heading on vacation Wednesday, they'll be in the fermentors for another week, and bottled on 8/29. (Took the day off, so bottling is as good a use as any).

I've found that my wheat ales all start off strong, and take longer to finish than my pale ales. YMMV.

__________________
---------------------------------------------------------------------
Primaries - Refugee Ale , "Hop Soup" Imperial IPA (doing my best to help create the Hop shortage!
Bottled & drinking - Sleeman Steam Clone, 9 Popped Cherries Ale, Hard lemonade, Refugee Ale ( my Ipswich Ale Clone) Basic Cider v.3, Anchor Steam clone, and a wee bit of mead
butler1850 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM
Cider slow to start - is that normal? WheeledGoat Cider Forum 16 10-10-2008 04:10 PM
Beer is stil flat... Why do you think? LS_Grimmy All Grain & Partial Mash Brewing 19 02-24-2008 09:47 PM
stil?? Todd Equipment/Sanitation 2 08-29-2006 09:21 PM