morebeer
Well-Known Member
I brewed up a mini-mash batch of AHS Belgian White with the 1% alcohol boost 3 weeks ago. It has been fermenting in my basement at around 64-68 degrees, and it is still going. I just took a gravity reading and it was 1.016, it should have a FG of 1.010. The airlock is still slowly but steadily bubling, and the krausen hasn't fallen.
Is it normal for fermentation to take this long? I'm not necissarily worried about it. I was just hoping it would be done this weekend so I could bottle it and start another batch. (my other two fermenters are full also)
Is it normal for fermentation to take this long? I'm not necissarily worried about it. I was just hoping it would be done this weekend so I could bottle it and start another batch. (my other two fermenters are full also)