Thanks barrooze. My only concern was some sort of infection but since it looks/ smells fine I will just let it go until the churning stops.
Thanks again for the feedback.
Thanks both for your replies. I did not use a starter, I used a Wyeast 3787 Trappist High Gravity packet pitched directly into 70 degree wort.
It has been fermenting at 70 degrees plus or minus 3 degrees.
I recently brewed a Belgian Tripel with a OG of 1.065. Primary fermentation started within 12 hours. It has now been fermenting for 16 days and the yeast are still swirling around like crazy. There is also a lot of airlock activity.
My question... Is this long of a fermentation normal? This...
Hello to all trying the all grain recipe mentioned a few pages back. I recently tried this recipe an have learned a few things.
1. I added two ounces of coarsely ground coffee straight to the secondary fermenter with the idea that the grounds would settle to the bottom and I could rack the...