All I can say is wow! Two weeks ago I brewed up a 5 gallon batch using some Northern Brewer and Amarillo hops in a "steam" beer. I used WYeast 2112, made a 2L starter and fermented at a very consistent 62*. It's still really active. Not much of any bubbling, but the yeast still seems to be going at it.
It's been two weeks and my FG hasn't moved off 1.022 so I racked it anyway. My OG was 80 points and I was only expecting to hit 25 but I got 22 points which will do
It was supposed to be around 7.2% or so but I'm already at 7.6%. I guess that yeast starter really helped.
Anyway, I'm still surprised at the yeast activity. I had the time to rack it today from the primary fermenter to a secondary carboy and plan to leave it sit for at least another 2-3 weeks. I'm just wondering what other people have experienced with the same yeast strain. Maybe I should have left it in the primary but it sure seems like a lot of yeast is still in solution.
I'm sure it will settle out over time, but I'm interested in where you guys might go with it. I could stick the carboy in another basement room and just leave it sit for weeks. However long really. I'm not in a rush as I've got an Amber that will be kegged in another week or so, I just really didn't expect to see so much going on. Big ol chunks of yeast still floating to the top and all over the place.
I did start washing the yeast cake so I'll have a few little jars saved up for another batch sometime. It tastes pretty good albeit a bit sharp on the tongue right now. Not sure if the taste is astringent or alcohol like, but it's pretty good already.
Finally got this uploaded. Here is a shot of the beer after two weeks fermenting. Still lots of activity it seems.