I'm using Wyeast 3068 Weihenstephan Weizen yeast for a wheat beer and I'm surprised that it still continues to do its thing on my beer after 9 days. This is considering that it started out with a very vigourous fermentation at first, I figured it would be done in less than a week. However its still bubbling at a rate that doesn't warrant moving it to secondary, and it still has a krausen layer on top. I've been shaking it once a day to keep the yeast from all hanging out on top not doing much.
What do people normally see for fermentation times with this yeast? I've been keeping the fermentor at 67-70 degrees.