Tonedef131
Well-Known Member
I brewed a summer wheat that was 11lbs barley and 9lbs wheat two weeks ago and pitched the American Wheat yeast from Wyeast. It has been fermenting 14 days now at about 70F and will not stop bubbling. It is not like it has been slow and steady, this thing went nuts from day one and blew the top right off the fermenter. Then it settled down and the krausen dropped after a week or so. Usually at this point I am bottling/kegging it but it is still bubbling like every second, it's showing more airlock activity than my IPA that is in it's peak of fermentation (day 3).
Now I guess I am posting because this is my first wheat beer and I don't know anyone who has brewed a wheat before. So is it normal for a wheat to be so violent and lengthy in its fermentation?
Now I guess I am posting because this is my first wheat beer and I don't know anyone who has brewed a wheat before. So is it normal for a wheat to be so violent and lengthy in its fermentation?