Originally Posted by Khan
On 7/2, I took a SG reading and got 1.028, which seemed high to me. On 7/7, I racked to a secondary and dry-hopped, I know I should have waited, but I needed the carboy. I read somewhere that you're not supposed to dry hop for much more than two weeks, so yesterday (7/26), I racked into a keg and just let it sit I took a SG reading today and got 1.020.
My question is this, fermentation has been going on for over 5 weeks. Is this normal? I've never had a beer take this long before. Any thoughts?
Ok what you did was take 1 hydro reading, based all other fermentation activity off of time + bubbles. (There are people that get jacked hard for this...FYI) A HYDROMETER/REFRACTOMETER READING IS THE ONLY WAY TO KNOW WHAT IS HAPPENING WITH FERMENTATION. This is not me just saying so it is hard fact and you have gone above and beyond to prove this...
Fermentation happens on yeasts time + schedule not ours. They are hard core little party animals but some times they get lazy and take awhile to do their thing.
What you did was move the ale to secondary during active fermentation. Doing this removed the ale from the yeast so it took FOREVER for the yeast to reproduce and try to finish fermentation. This is why there was a yeast cake in secondary...
What you should have done is this: Taken a OG reading then pitched the yeast into the wort. Wait a minimum of 3 weeks (there are a few exceptions to this) and take another reading then wait 24 hours and take another. When you have 2 readings 24 hours or more apart that are the same, fermentation is done. Then rack to secondary and start the dry hopping. When you are happy with the results from dry hopping rack to keg.