Belgian yeast what a gas

[Backwoodsbrewing]

I brewed a belgian blonde about two weeks ago and have had It in primary ever since. And it is still off gassing co2 I'm pretty certain it's done fermenting. I will do gravity checks for the next couple of days and see if I is stabilized or if it keeps going. Does belgian yeast always attenuate like this ?


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[pdxal]

First, we need to know what yeast you used.
Also, what temperature are you fermenting at?
Some Belgian yeasts are indeed slow and continue to produce CO2 for quite a while (Wyeast 1388, IIRC), and some need warmth to finish (Wyeast 3787, Westmalle).
(not sure I'd use the term attenuation, fermentation is probably more accurate if you are searching for answers)

 

[Backwoodsbrewing]

It was wyeast 3522 belgian Ardeness


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[CorwinGraves]

It was wyeast 3522 belgian Ardeness


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Just give it time and if gravity readings haven't changed over a few days time then go ahead and rack it. I brewed a wit nearly three weeks ago and there is still a fine layer of krausen on the top. No big deal, as I know it will eventually drop. Many of the Belgian strains tend to take their time from my experience.

 

[pdxal]

You should check a thread referencing (I think) Revvy's post about how CO2 escaping/airlock activity isn't an indicator of fermentation. If you are uncertain you can always wait. 3522 Ardennes/Achouffe for me was a fairly quick fermenter and finished my pale ale OG 1.054 within 2 weeks.

 

[Backwoodsbrewing]

Yeah I know a bubbling air lock is no sure sign of fermentation the only real proof is in the hydrometer. When I brewed this the Og1.063 two points higher then the recipe called for. And two weeks later was at 1.018 should have been 1.014. I shook it a little and put a warming belt on it. And it took off again,Or at least showed signs of it. It will finish if it's a point or two high it's no biggie


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[pricelessbrewing]

How was your mash temp? On point or a little higher than intended? Mashing higher can lessen attenuation.

 

[Backwoodsbrewing]

Initial mash was right on target. Sparge water was 178 in the hlt should have been 168 out of the sparge arm. At least it was in my test runs. I checked temps right before sparging and lost two points after an hour mash. Original recipe called for a batch sparge. I thought I might have had a little better extraction fly sparging. The last week has been a bit cool in my brew room the yeasties may have taken a nap. I just thought it was kind of humorous that the brew was still off gassing after two weeks. None of my previous batches have done this. All have taken off within 12 to 18 hours and finished up in 4 to 5 days except a scotch ale I did for Christmas. I didn't think that one was ever going to finish, but it was rather large. Iwas just wondering if belgian strains were a little long winded.


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[pdxal]

What mash temp?
What fermentation temp?