I recently brewed a Grand Cru style belgian wheat beer, i used Wyeast witbier yeast and it started off great. I used a blow off tube for the time and it worked perfectly as opposed to the ommegang clone that was all over the place. it had vigourus fermentation for the first 3 days but is still going strong at 12 days i plan on taking it the secondary on sunday which will be 14 days and im sure it slow much between now and then.
I have never had a beer have such an active fermentation for so long, is this normal? Unfortunatly I broke my hydrometer during the making of this beer so i was not able to take a reading. The recipe says OG should be around 1060 and 5.7% abv when done. It is still bubbling out the airlock at least every 30 seconds and i can see it churning in the carboy
Should I wait till it slows or just swap it over
I have never had a beer have such an active fermentation for so long, is this normal? Unfortunatly I broke my hydrometer during the making of this beer so i was not able to take a reading. The recipe says OG should be around 1060 and 5.7% abv when done. It is still bubbling out the airlock at least every 30 seconds and i can see it churning in the carboy
Should I wait till it slows or just swap it over