I brewed Yooper's Dogfish Head 60 min clone on 6/19. I measured the SG at 1.075. I pitched a starter of Pacman yeast and fermentation took off as expected. I used a cooler and wet t-shirts to keep the temp at around 65 degrees. On 7/2, I took a SG reading and got 1.028, which seemed high to me. I took the carboy out of the cooler and let it warm up to room temp, around 70-72. There was no krausen visible at this point, but I could see bubbles popping on the surface.
On 7/7, I racked to a secondary and dry-hopped, I know I should have waited, but I needed the carboy. While in the secondary I still noticed bubbles forming around the hop bag. I read somewhere that you're not supposed to dry hop for much more than two weeks, so yesterday (7/26), I racked into a keg and just let it sit. The secondary had a rather large yeast cake at the bottom of the carboy. I took a SG reading today and got 1.020. I tasted the sample, and it was very good, but it also seemed slightly carbonated. There was also head and lacing when I put the sample into the test tube.
My question is this, fermentation has been going on for over 5 weeks. Is this normal? I've never had a beer take this long before. Any thoughts?
On 7/7, I racked to a secondary and dry-hopped, I know I should have waited, but I needed the carboy. While in the secondary I still noticed bubbles forming around the hop bag. I read somewhere that you're not supposed to dry hop for much more than two weeks, so yesterday (7/26), I racked into a keg and just let it sit. The secondary had a rather large yeast cake at the bottom of the carboy. I took a SG reading today and got 1.020. I tasted the sample, and it was very good, but it also seemed slightly carbonated. There was also head and lacing when I put the sample into the test tube.
My question is this, fermentation has been going on for over 5 weeks. Is this normal? I've never had a beer take this long before. Any thoughts?