twowheelmotion
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- Joined
- Feb 1, 2013
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Hey all,
I'm sure this has already been discussed in the forum, but I do not know the correct vocabulary to find it.
The gist of the situation is that my yeast is still churning away after 6 days of fermentation. What I mean by "churning" is that I can still see convection occurring inside the carboy. I am just wondering, is this normal?
I am brewing a pretty big IPA, about 17.5 lbs of grain for a 5.5 gal batch. I started my Wyeast 1056 two days early, in about 2 liters of water with 1 cup DME (boiled and cooled). At 24 hours, I had 2" of foam, and by 36 hours I had blown the air lock and replaced it with a blow off tube.
After two days, fermentation had definitely slowed down. Now there is only about a 1/2 inch of foam. But like I said, there is still a lot of convection and the blow off tube is bubbling every few seconds.
So... does that sound reasonable, or is it infected?
Thanks.
I'm sure this has already been discussed in the forum, but I do not know the correct vocabulary to find it.
The gist of the situation is that my yeast is still churning away after 6 days of fermentation. What I mean by "churning" is that I can still see convection occurring inside the carboy. I am just wondering, is this normal?
I am brewing a pretty big IPA, about 17.5 lbs of grain for a 5.5 gal batch. I started my Wyeast 1056 two days early, in about 2 liters of water with 1 cup DME (boiled and cooled). At 24 hours, I had 2" of foam, and by 36 hours I had blown the air lock and replaced it with a blow off tube.
After two days, fermentation had definitely slowed down. Now there is only about a 1/2 inch of foam. But like I said, there is still a lot of convection and the blow off tube is bubbling every few seconds.
So... does that sound reasonable, or is it infected?
Thanks.