Oakwood
Well-Known Member
How long is to long? Is longer better?
Before you all get sick thoughts let me ask what I am asking. We boiled NB's Irish Draught Ale last tuesday. Wednesday night it was going good as normal. Now here we are almost a week later and it still is clicking (moving the air lock up and down) about once or twice a minute? Is this normal? did somthing go wrong? The box says 5 weeks to be done and I am a week into it and can't even think about racking to the second yet. I want to wait about 5 days after it is done before doing that. Well that puts me into week 2 easy and then it will take 2 weeks to clear (going by the 1-2-3 method which is one week longer then the recipe says). SO all in all what is going on. The "Activator" yeast I used swelled up really nice and we pitched it direct into the carboy after we transfered it from the kettel. The temp was about 72 and we had a absolutly great 60 minute boil. The recipe called for 1lbs of honey and 1lb of DME and 1.25 of LME so I was just thinking with the combination of all the sugars and the yeast at that temp that everything is going really well,,,,
But a week later and it is still perkulating?
Help, I think my beer is going good but don't know for sure.
Before you all get sick thoughts let me ask what I am asking. We boiled NB's Irish Draught Ale last tuesday. Wednesday night it was going good as normal. Now here we are almost a week later and it still is clicking (moving the air lock up and down) about once or twice a minute? Is this normal? did somthing go wrong? The box says 5 weeks to be done and I am a week into it and can't even think about racking to the second yet. I want to wait about 5 days after it is done before doing that. Well that puts me into week 2 easy and then it will take 2 weeks to clear (going by the 1-2-3 method which is one week longer then the recipe says). SO all in all what is going on. The "Activator" yeast I used swelled up really nice and we pitched it direct into the carboy after we transfered it from the kettel. The temp was about 72 and we had a absolutly great 60 minute boil. The recipe called for 1lbs of honey and 1lb of DME and 1.25 of LME so I was just thinking with the combination of all the sugars and the yeast at that temp that everything is going really well,,,,
But a week later and it is still perkulating?
Help, I think my beer is going good but don't know for sure.