I'm making a homemade Belgian Tripel. The OG was measured at 1.080.
It's a test batch, about 2.5 gal, but I used the entire yeast package (so, in essence I double pitched).
The krausen was pretty dense and it started fermenting like crazy. It has settled down quite a bit, but the krausen remains about an inch thick at the top. It's been 2 weeks now, and it looks about the same as it did a week ago.
I'm unfamiliar with this yeast strain (#3787), so is this due to the yeast I am using?
I know it will take longer to ferment with a high gravity, but in the past when I've brewed a high gravity beer it was very close to being done at 2 weeks. And certainly not this kind of krausen present at this stage