phuff7129
Well-Known Member
I brewed Denny's Wry Smile IPA 2 weeks ago today and pitched a proper starter of Wyeast American Ale II. Fermentation temps range from 62 - 65 degrees. Attached a blow off and within 12 hours it was bubbling and in 24 hours it was blowing off like crazy. After day 4 things slowed down and I switched the blow off for a 3 piece airlock. Bubbled away for a few more days and then airlock activity ceased. Everything sounds pretty normal right? I went to check gravity today just to make sure it was done and I was going to add dry hops but I pry the lid off and I still have a 3-4 inch krausen on top. I didn't check the gravity just because I don't like to mess with a beer that has a krausen on it. Do you think it's still fermenting or do you think its done but the krausen just hasn't sunk yet? I am just curious. I don't think I have ever checked a beer after 2 weeks of fermentation and still had a krausen. I don't really have any concerns about the beer. I guess it is just still fermenting. I was just kind of surprised because it had such a vigorous start. I figured it would be done in about a week. Anyone else run accross this?