factors in a longer-than-average primary?
thanks so much to all the kind responses to my previous questions.
a few times i have noticed primary going quite a bit beyond its average 2-3 days...
i know factors such as
can extend the primary fermentation a bit, but what might be some other causes?
i have an ipa going on 6 days, made with 1056 and a 3 pint starter at 70 degrees.
i also had a wit go moving and bubbling for 2 weeks, wyeast wit yeast.