Amber fermentation approaching 10 days

[HonestAbe]

I brewed an amber extract kit using muntons premium gold yeast that was not rehydrated on 1/11. I pitched the yeast at 73 degrees and then stored the fermenter at 65 degrees. It took about 24 hours for the airlock to start bubbling but has gone nonstop slowly now for 9-10 days. Fast bubble rate had been one every 10 or so seconds.

I don't think the batch is ruined but am curious if this is normal. I was under my OG by .005 but wouldn't think that would affect anything. I have not taken a gravity reading since pitching the yeast.

My plan is to leave it in the primary for 3 weeks and then bottle condition.

Should I relax, have a beer, and take a reading once the bubbling stops?

 

[OkashiiBrew]

Relax, then check gravity. Check again in 4 days. I usually wait 2 to 3 weeks to do my first check but I always ferment on the very coldest edge of each yeast strain. How high was the OG? Bigger beers take longer to finish. What was the yeast? Some yeast are slow finishers. I research each yeast I am using on the forum to see if there are any quirks or suggestions for each strain. You would be surprised how different they behave. But in the end; gravity will be the tell all.

 

[HonestAbe]

The package didn't say what strain of yeast it was and the internet had been no help either. It was Muntons premium gold.

It not a big beer, estimated gravity was 1.054 (I think) and my actual after temp adjustment was 1.049-1.050. The FG should be near 1.011. I did some more digging on the yeast and see mixed times from a few days to almost two weeks to hit FG.

Thanks for your help. This is my second batch and the first hasn't even left the primary yet I'm hooked on home brewing.

 

[itchygomey]

Autumn Amber ale by chance? It'll be fine. Relax and let it ride.