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Old 11-09-2005, 01:34 AM   #1
barside laundry
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I made a Sierra Navada Celebration Ale clone and used 8 pounds of malt and wyeast 1056 smack pack. After 8 days at 68-72 degrees it is still chuggin along at about 1 bubble every 10 seconds. Should I be worried. The day after I pitched the yeast it was fermenting so hard that it clogged up the airlock so I took it out and just put a 1 inch vinyl hose in the carboy mouth and other end in a bucket. I santized the hose but i wonder if something got in the beer.

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Old 11-09-2005, 01:49 AM   #2
david_42
 
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You've got a lot of malt (was this DME or LME?) and a high attenuation yeast. As the ABV rises the yeast slows down. I admit eight days is a long ferment, but give it another day or two. Now would be a good time to take a gravity & then have a homebrew.
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Old 11-09-2005, 03:07 AM   #4
OtherWhiteMeat
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I used honey in my last batch, and that made the fermentation go to 13 days.
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Old 11-09-2005, 03:19 AM   #5
God Emporer BillyBrew
 
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Yeah, I just did a cider with tons of sugar and it bubbled every 3-5 seconds for 2 solid weeks! Lots of fermentables.
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Old 11-09-2005, 03:37 AM   #6
DeRoux's Broux
 
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i'd let it ride until you see no activity for 1-2 minutes.
i racked my amber today and it was at 66-68 for 9 days. didn't hurt a thing.....
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Old 11-09-2005, 02:34 PM   #7
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Yup, should be fine. You just have to let the yeast do their thing.
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Old 11-10-2005, 02:21 AM   #8
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I've done four beers now, and every one of them took longer than 8 days to totally stop fermenting. They slow down a great deal, but the earliest to stop took over two weeks. I've only just started using a secondary fermenter, but I've had to wait at least a week to even do that. Maybe I'm doing something wrong though.
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Old 11-10-2005, 02:51 AM   #9
DeRoux's Broux
 
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nope, just may be fermenting at the lower end of the temp scale for the yeast your using.
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