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Old 09-20-2011, 01:13 AM   #1
May 2011
northern, ca
Posts: 19

all of my beers thus far have taken an exceedingly long time to ferment - im talking 3 weeks minimum. keeping everything in large chest freezer with digital controlled thermostat @ 69 previously, bumped it to 72 to try to see if it helps. anyways, ive had an APA fermenting for some time. it krausened, then got to about 1.020, then rekrausened after some gentle swirling. the krausen began to fall and the gravity was right about 1.010. put it in the secondary carboy, expecting it to start clearing. its still very hazy after over a week in the carboy. the odd thing is that it has small bubbles coming up to the top like what youd see out of a wine yeast. using the wyeast american ale. pitched directly on top of previous batches cake. it started off so fast, im just wondering why its taking so long. its at least a month into it right now... probably 6 weeks.

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Old 09-20-2011, 02:04 AM   #2
Post Hoc Ergo Propter Hoc
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Dec 2007
"Detroitish" Michigan
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You racking it and moving it into the cabinet are two reasons that co2 could be coming out of solution, usually from the trub...doesn't mean you do or don't have fermentation, just that you've disturbed the integrity of the liquid, and co2 is being released.

Changes in temp, barometric pressure, the cat knocing into it, racking it, moving it, ALL can shake co2 loose.

I wouldn't worry about it.
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