Schnitzengiggle
Well-Known Member
This is my third batch, partial boil sweet stout recipe. Everything went well while brewing, as usual. I made a 1L starter and pitched it about 2:00pm on St. Patty's Day (March 17th ). I had about a 3 hour lag time, which was very impressive to me. My second batch (Belgian Wit) with a starter took about 5-6 hours, so I was very happy to see the stout take off so quickly. Well, to my question, the SG was 1.060 and it has been exactly 12 days and I still have airlock activity (about 1-2 bubbles every 1-2 minutes). Is this normal??? My fermenting temps started out around 68 degrees and have fallen since the fermentation has slowed to about 64 degrees this is WL Irish Ale Yeast, and I think their website says 65-68 degrees for best attenuation. I have my fermenter sitting in a water bath in an ice chest to help keep temps stable. I was plannig on leaving this brew in the primary for at least three weeks, and then secondary for at least two before bottling. I wouldn't normally take a gravity reading until I have no airlock activity for a couple days, so I have not checked it yet. Again this is only my third batch, but I have yet to have a fermentation that has taken this long, so is this normal? Could there be any problems?