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Old 04-21-2007, 03:49 AM   #1
greg75's Avatar
Aug 2006
Posts: 195
Liked 1 Times on 1 Posts

I brewed an IPA last Saturday, and ended up pitching the yeast around 7:00 p.m. Sunday morning, around 10:00, the telltale signs of fermentation were evident. By 4:00 pm, my wort was off to the races, quickly on it's way to transforming to beer. I used some ghetto methods to keep the fermentation temps between 68-70 degrees for the first four days, with little sign of slowing airlock activity. Now, here I am, going on six days after pitching, and I'm still getting bubbles in the airlock about every three seconds. The krauesin has somewhat dropped, but there's still a surprising amount of activity going on.

Now, every other brew I've done, the majority of fermentation had subsided after four days or so. These were all relatively high gravity brews, also. But this one just keeps on going. Maybe my recipe has something to do with it? It's 15 lbs. of Golden Promise, 1 lb. Crystal 20, and White Labs Pacific Ale yeast (WLP041). Is this normal, or am I right to be questioning why this is taking so long?

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Old 04-21-2007, 03:50 AM   #2
todd_k's Avatar
Jan 2006
Posts: 2,636
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Leave it alone until bubbles are at least 90 seconds apart. then transfer it to the secondary. if you're not using a secondary, you may want to leave it in the primary a little longer, no more than 2 weeks, and then bottle.

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Old 04-21-2007, 01:47 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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My ferments have been as short as 36 hours and as long as three weeks.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 04-21-2007, 07:02 PM   #4
Drunkensatyr's Avatar
Apr 2007
Posts: 1,997
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My IPA's run from 4 days to 2 weeks to finish out dependent on the grain bill/mash temp/ferm. temp. I wouldn't worry a bit. Patience is a virtue that is easier to preach than practice. Just let your Hydrometer guide your hand. Oh yeah, almost forgot


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Old 04-22-2007, 01:18 PM   #5
fiddup_is_a_middup's Avatar
Oct 2006
Columbia, Missouri
Posts: 207

I just had an IPA that ran for 12 days, just racked it to 2ndary. Yeasties are funny like that
Primary Fermentation:1.) American Barleywine 2:) English Bitter 3.) Darkside Imperial Stout 4.)
Secondary Fermentation
: 1.) Holiday Cocked Ale 2:) Pinkey Toe Pumpkin Ale 3.) Cascade APA
Conditioning: 1.) None 2:) None 3.) None
On Tap:: 1.) Hefeweizen 2.) ESB 3.) Oktoberfest 4.) Big Nut Brown Ale

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Old 04-22-2007, 02:00 PM   #6
Apr 2006
Posts: 218

My beers often go a week to ten days, sometimes two or three weeks (I agree with others who say you should rack after a couple of weeks, although I've let it go longer than that) . I have five gallons right now on its 16th day, bubbles about eight seconds apart. If you're worried, and it's convenient, check your gravity; if it's not convenient, don't worry, it'll get there.

cheers, -p

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