Thundercougarfalconbird

Recipes 

So, I made a blue moon clone 3 weeks ago using White labs WLP400. Although I dont plan to move it to a keg for another week, it kinda worries me that it is still bubbling away(Super high alcohol?).
My first beer moved for all of maybe a week and a half.
Should I stop sweating it and let it roll for the last week? I suppose I just need to take a gravity reading. Just seems odd to be bubbling pretty frequently after almost a month.

Edit: I suppose I COULD keg it now since its a wit and it never REALLY clears completely. But as long as leaving it sit doesn't hurt it, I know beer gets better with patience.

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The best beer I ever made was the next one I brew.

KYB

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What was the OG and what temp has it been fermenting at. Cooler temps tend to lead to longer fermentations. Some belgian yeasts keep releasing Co2 for a bit after it's done fermenting, namely the strong ale.

Thundercougarfalconbird

Recipes 

1.53OG if i remember correctly. Its been fermenting in a room that averages 62-68.suppose that would slow it down a bit, I didn't figure the temp could affect fermentation time THAT much.

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The best beer I ever made was the next one I brew.

harrv

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On December 18 I brewed a Belgian Wit using WLP400. I fermented at about 68 degrees. There was still bubbling until almost four weeks later when I bottled. I think it was mostly because I racked to secondary when there was still active fermentation after 10 days, and that slowed down the process. (I'm not planning on using a secondary fermenter anymore, unless I want to dry hop or something.) I also read that even after fermentation is complete, there will be bubbling in the airlock from C02 in suspension in your beer. I believe that's what happened to me.

Even though there was a month of bubbling, my beer ended up barely higher than 4% ABV, and hit the FG target for the kit I made.

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Planning: IPA, English Brown
Bottle conditioning: Blueberry Hefeweizen
Drinking (bottled):Brandon O's Graff, Altbier

likwidbliss

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You mean 1.053 correct?

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spence

rjwhite41

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1.53 would be a super duper double imperial belgian wit... on steriods

SteveM

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Bottom line, don't bottle or keg something that's actively still fermenting. The lack of bubbles doesn't prove anything, but active bubbling is active fermenting. Let it alone for a while.

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dougdecinces

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I have nothing to add to the body of this thread, but I had to comment that I love your username.

"I understand and it's wonderful that you don't care whether anyone questions your sexual orientation."

Thundercougarfalconbird

Recipes 

Yea, 1.053 =P Its at 1.013 which puts it just above 5% ABV so I guess Im good. Imma take another measurement halfway through the week and one this coming weekend, if they're the same to the keg it goes =P
Just seemed like a super long fermentation.

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The best beer I ever made was the next one I brew.