so two weeks ago i started a Belgium apple ale (graff), o.g.was 1.134 and i used white labs Belgium wit, fermentation is still not done, am i surporessing or slowing down fermentation some ow or is this time normal for a beer of this gravity?
Well, it is a graff, which is a beer/cider hybrid, not a beer. Ciders take a while (a month or so) to fully attenuate vs. beers which may be done less than a month. Starting at 1.134, it will take a while for the yeast to chew through all that sugar, and it may stall when it hits its alcohol tolerance. What is the current gravity?