I brewed up my own recipe for a Cascadian Dark Ale. After a scary vigorous first few days when I had a blow off tube collect about 2 cups of slurry, the airlock has not stopped. I'm now at the 15 day mark. The airlock is still at it, one bubble every 20 seconds or so. This is my third brew ever. My other two brews were done by now. I've not measured the SG, as its clear that it is not done fermenting yet. I used beersmith to create my recipe. It suggested that either I make a 3 liter starter, or pitch 3 vials. I chose to pitch 3 because I did not have the time to make a starter.
Here is the recipe:
2lb Crystal 60 - steep 30 minutes
8oz Black Patent Malt - steep 10 minutes
8oz Chocolate Malt - steep 10 minutes
10 lbs Pale LME
1oz Cascade (substituted falconers flight because LHBS was out)
3 vials White Labs #WLP001
2oz Cascade (dry hopped) (substituted falconers flight)
Measured OG 1.068
Estimated IBUs 62.0
Estimated SRM 40.4
Estimated ABV 7.0%
The taste I took when I dry hopped was wonderful. The smells coming out of the airlock are amazing. I expect that this will be my best brew yet. But.... do I have any reason to be concerned that fermentation is still so active for this long? I have patience, but I have worry too.
This is, however, the highest ABV brew I've tried so far. Is that the reason for the lengthy fermentation?