slow steady bubble stil after 2 weeks. Normal? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > slow steady bubble stil after 2 weeks. Normal?

Thread Tools
Old 08-18-2007, 04:57 PM   #1
Aug 2007
Posts: 1

Hey everybody. I'm a new brewer and just found this forum and I'm stoked! Looks like a wealth of information. I can't wait to participate more here in the future. So I'm on my second batch ever (first one turned out great!) and need your help.

For this batch I decided to do a wheat beer, using a hefe yeast (the recipe was given to me by an employee at my local brew shop). Unlike the last batch (English pale) which stopped after 5 days this one's been bubbling steadily in the bucket for 2 weeks straight. Bubbling has been tapering off steadily from vigorous at the start (every 3 seconds) and now 2 weeks later it's bubbling every minute or so.

I read on another post that one user said his hef's never take more then a week, but this one's still going. Think it's infected, or just the nature of the beast (or should I say yeast)? Anybody think this is normal?

I'm using a 60-40 wheat extract btw. I was planning on bottling this weekend but now I'm thinking maybe I'll leave it in the primary for another week.

I'll be taking hydro readings today to try to figure this out (once I figure out how) but in the meantime any opinions?
Thanks much for your collective forum wisdom, --scott

Reply With Quote
Old 08-18-2007, 07:41 PM   #2
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 132 Times on 99 Posts

Weizens usually take about 3-10 days. A lot depends on the fermenting temperature.

Taking a gravity reading will tell you more. If the OG has dropped 75% then I'd say it's done.

HB Bill

Reply With Quote
Old 08-20-2007, 07:57 PM   #3
Sep 2006
Refugee from MA in NH
Posts: 108

My American wheat ales, 1 w/ 9# DME, the other with 6# DME are still bubbling away at about the same rate, and about the same time frame (2 weeks).

As I'm heading on vacation Wednesday, they'll be in the fermentors for another week, and bottled on 8/29. (Took the day off, so bottling is as good a use as any).

I've found that my wheat ales all start off strong, and take longer to finish than my pale ales. YMMV.
Primaries - Refugee Ale , "Hop Soup" Imperial IPA (doing my best to help create the Hop shortage!
Bottled & drinking - Sleeman Steam Clone, 9 Popped Cherries Ale, Hard lemonade, Refugee Ale ( my Ipswich Ale Clone) Basic Cider v.3, Anchor Steam clone, and a wee bit of mead

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM
11am and stil drunk bubbachunk Drunken Ramblings and Mindless Mumbling 22 07-19-2009 05:57 PM
Cider slow to start - is that normal? WheeledGoat Cider Forum 16 10-10-2008 04:10 PM
Beer is stil flat... Why do you think? LS_Grimmy All Grain & Partial Mash Brewing 19 02-24-2008 10:47 PM
stil?? Todd Equipment/Sanitation 2 08-29-2006 09:21 PM

Forum Jump