long fermentation is long

I brewed a belgian wit on July 13th, with a white labs liquid yeast starter. The damn thing is still going, the airlock has slow activity and last time i checked the gravity a few days ago it was about 1.018 and the target FG is 1.010. The krausen hasnt fallen yet either.

what is taking it so long?

Yeast are a living thing, they have their own agenda, and it is usually different that ours...This is a game of, patience, son.

that's only 11 days. That's not exceptionally long. Some yeast will take up to 3 weeks to finish. The wit yeast and saison yeasts are known for doing this, so I would just ride it out and see how it goes.

Being in Buffalo as you are, I am going to assume that you have it fermenting at the optimum temp or higher. Also, OG? Did you make a yeast starter to check if your vial was viable? And good to see your using a hydrometer and not just going on airlock activity. I have seen that with slower fermentations the krausen wont fall as fast. If you give it a gentle rock the krausen should slowly start to fall back into solution or drop out into trub.

It was down to 1.010 this morning so I racked it to the secondary for a week before i bottle.

Good news!!!!