Originally Posted by beerme
The brew has slowed a little but still bubbling in the airlock every 15-20 seconds. I took a reading and taste. The OG was 060, today 2 weeks later its at 020. I am not used to my brew taking so long to convert. Taste was on the sweet side being that the IBUs should be 75. First time using Wyeast Northwest ale. Any ideas why it may be taking so long?
you mentioned in the first post that the batch is fermenting cooler than normal. exactly what temp is it fermenting at?
My scottish ale fermented in the 55-60°F range (intentionally) and it took about about 2.5 weeks to ferment out in the primary if I recall correctly.