Having started brewing in Oregon, I've always used Wyeast yeast since moving to liquid cultures, and 1056 is my IPA go-to yeast. I've recently started experimenting with hops profiles, using a simple base malt profile, of twelve pounds of US two-row. Pretty straightforward.
Until now, all have been with Wyeast 1056, and all have fermented out and hit terminal gravity within a week. More specifically, primary fermentation seems to last 72-96 hours, and I'm at FG in about six days.
My last batch, however, used WLP001, as my LHBS was out of 1056. No big deal; this is a recipe to play with hops, and everyone says that American and Chico are basically the same, anyway.
That was eight days ago. And it's still actively fermenting (as of now, one "blurp" every four to six seconds, I would say).
Is this normal? The only other obvious variable (besides infection?) that I can come up with, is improvements in my ability to regulate fermentation temperature. The past few batches have been at about 76-78°F on the stick-on; this last batch I was able to get down to about 74°F. Not a huge difference, but what do I know?
Any thoughts? I'm not terribly worried, I've just never had this much activity for this long before. Especially on a beer whose measured OG was only 1.054!
Cheers!
Until now, all have been with Wyeast 1056, and all have fermented out and hit terminal gravity within a week. More specifically, primary fermentation seems to last 72-96 hours, and I'm at FG in about six days.
My last batch, however, used WLP001, as my LHBS was out of 1056. No big deal; this is a recipe to play with hops, and everyone says that American and Chico are basically the same, anyway.
That was eight days ago. And it's still actively fermenting (as of now, one "blurp" every four to six seconds, I would say).
Is this normal? The only other obvious variable (besides infection?) that I can come up with, is improvements in my ability to regulate fermentation temperature. The past few batches have been at about 76-78°F on the stick-on; this last batch I was able to get down to about 74°F. Not a huge difference, but what do I know?
Any thoughts? I'm not terribly worried, I've just never had this much activity for this long before. Especially on a beer whose measured OG was only 1.054!
Cheers!