neumann
Well-Known Member
I've got a Belgian Wit sitting in primary that I brewed on the 17th. I pitched the yeast (White Labs WLP400) at about 2 pm and by that evening it had built up a nice krausen and the air lock was bubbling away. I was pretty proud of myself as that is the shortest lag time I've ever had . But here it is more than a week and half later and the air lock is still bubbling. I haven't even opened it up to check the gravity because I figured if it's still bubbling, it can't be done. I've never had fermentation last more than a week so I'm a little concerned. I know I should relax, but I just thought I'd see what the board thinks...