BeerAg
Well-Known Member
My belgian triple (og 1.080) is in its third week in the primary. It still has about 1/2 an inch of kreusen hanging out on top of the brew.
The gravity is currently 1.030, and it still has a bit of a sulfer smell to it. No airlock activity. I'm using Wyeast trappist ale yeast.
Is 3 weeks a long time for there to still be kreusen? I'm fermenting at the lower end of the yeast: 65 degrees air temperature around the fermenter. Should I ease the temp up to the 70s?
The gravity is currently 1.030, and it still has a bit of a sulfer smell to it. No airlock activity. I'm using Wyeast trappist ale yeast.
Is 3 weeks a long time for there to still be kreusen? I'm fermenting at the lower end of the yeast: 65 degrees air temperature around the fermenter. Should I ease the temp up to the 70s?