I brewed a 1.050 american and 1.050 belgian pale ale on 2-7-10. Used chico for the american and ardennes for the belgian. Chico fermented at 62-64 deg for 6 days, the belgian at 72 deg for 6 days. The belgian blew its lid 4 days into ferm and sprayed the room with yeasties. By day 6, the belgian was clearing up nicely. I then ramped both brews up by 4 deg, hoping to clear the chico. The chico is still going today, not clearing up and with a very slight, foamy krausen on it, and the body is still very light-colored. Normally, I wouldn't care, but I'm brewing for a comp and need to secondary and dry-hop soon.
What's taking so long?!? Is it my low ferm temps or could the belgian blow-off somehow interferred? Or... is it something entirely different?
Thanks for any input.
perhaps a line of single hop IPA's - there's so many new hops out there!!!