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Old 11-20-2009, 09:17 PM   #1
FxdGrMind
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Ok this is a first, I've seen personally. 14 day's in Primary now, 1.07+ OG Belgian Ale with WYeast 1338.

I took a Gravity reading after 8 day's at 1.035... now another 6 day's and it's only down to 1.018... Lots of yeast still in suspension (wort).

It hasn't gotten infected and I can start to taste the alcohol over the sweetness now with the 2nd gravity reading.

I've kept this in a temp range of 66-70 deg F. Recipe says 68-70 so not far off but the recipe also indicates 5-10 days in fermenter...

So for future ref for myself, should I expect this long of a fermentation with WYeast 1338? Or should it have gone faster?

Guess I'm thinking I've just not managed to give the yeasties the "Right' conditions to do their best work.

It should be good beer from the samples though. I'm hopeing that it's not still green come new years.... Fingers crossed this finishes up in the next week, so I can go to 2ndary next week and then to keg by the 2nd week of Dec... if I slide further in this schedule... I think I'm Hozed...



 
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Old 11-20-2009, 09:20 PM   #2
HomerJR
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The yeast will work as fast as the yeast will work, and no faster. Nothing wrong with a long primary.



 
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Old 11-20-2009, 09:22 PM   #3
TipsyDragon
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no i think your problem is a low panic thresh hold. we are all guilty of it from time to time. nothing is wrong the fermentation just took longer.

 
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Old 11-20-2009, 11:35 PM   #4
sudbuster
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" I think I'm Hozed..."

I don't. Looks like you have a good fermentation going on there...... cheers

 
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Old 11-21-2009, 12:33 AM   #5
maida7
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Sounds normal. I would swirl the fermenter abit and warm it (if possible) to the low 70's. This will give the yeast a nudge to finish cleaning up their mess. Then give it more time in the primary for the yeast to fully flocculate and the beer to clear (Possibly another 10-14 days) then go straight to the keg.

 
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Old 11-21-2009, 03:20 PM   #6
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How big was your starter? A 1.070 beer needs a lot of yeast to get going.
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Old 11-21-2009, 05:48 PM   #7
FxdGrMind
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I did make a starter from the smack pack, but it's in another post.

Overnight ferment on 1.010 wort which I pitched the smack pack. Just to get it going. Lots of fermentation going on in the growler, I'd say there was about 1 cup of yesties on the bottom that I stirred up back into solution before pitching.

I'm going to leave it until turkey day and then rack to 2ndary as I still have to dry hop this one per recipe.

On another note, how long should I dry hop this one? The recipe isn't clear on that aspect... Should I judge just by the clarity in the 2ndary? then rack to Keg?

thanks for all the support and help!!! Love this site!

 
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Old 11-22-2009, 03:08 AM   #8
michael.berta
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yeah I have a Weizenbock that has been going for 2 weeks and is still bubbling every 20 seconds....I haven't taken a gravity reading yet....

 
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Old 11-22-2009, 11:35 PM   #9
FxdGrMind
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Well the Krausen fell and I decided to rack to 2ndary at 1.014. Added Dry hop Shaz and then added some Cascade just because I found it in the freezer...


Hopefully the hops will drop out of suspension at some point in 2ndary... Time will tell.

Cheeers

 
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Old 11-22-2009, 11:47 PM   #10
kanzimonson
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I hope it's finished at 1.014 - seems like it could be but we'd have to see the recipe and some more info.

The only reason I bring this up is because I racked a barleywine to secondary for dry hopping, only to have fermentation ramp back up again. It made me feel like I was losing all that delicious dry hopping to the bubbling.



 
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