Wyeast American Wheat 1010 Help?

[cmack7]

I'm still relatively new to home brewing(although it has rapidly developed into an addiction) and am in need of advice. My most recent batch was an extract wheat beer I wanted a lot of citrus flavors in without being a "fruit beer"...I had a tough time making a final yeast decision and ended up going with Wyeast 1010. This is my first wheat and I had always heard wheats are pretty quick fermentors, but I pitched 1 very fresh, very swollen(after 6 hours ready to burst) smack pack (no starter, lay off) 11 days ago, and the krausen is still VERY thick with plenty of airlock activity. Pitched at 70 degrees, lag time was only about 10-12 hours after pitching, ferment temp between 64-67 degrees. Is this normal? I really try to limit my hydro readings for fear of contamination, so I haven't checked yet since there is still obvious fermentation going on, but everything seems to be very healthy, just LONG. I always wait a good 3 weeks before bottling, but I am used to the krausen receding and visible signs of fermentation dying down after a week at most.

Specs:
OG: 1.052 (all 55/45 plain Wheat DME)
1/3 Oz Crushed Coriander(10 min in boil)
1/3 Oz De-hydrated bitter orange peel (5 min in boil)
Zest of 3 grapefruit, 1 orange, 2 lemons (3 min in boil)
Hallertau and Saaz hops(at 60 and 30 min) for 15 total IBU's

 

[fatnoah]

I think this is a RDWHAHB situation for sure. I say let it ride. Might be another 5-6 days before kraussen settles down, no big deal. I bet this turns out great. Next time I'd use a starter though.