Crazy Fermenation

[CRoth36]

So I last Sunday I brewed up an imperial IPA and used WLP001 for the yeast strain. I made a starter as usual and pitched like I normally do, which is around 68 F. Today is Monday (8 days after) and it is still in its active phase. Last night I was awoke by air streaming out of the air lock so when I went to put a blow off tube on I got beer all over the place. I tried to just crack the airlock in order to relieve pressure and the thing blew off. Usually the active phase of fermentation only lasts a few days for me and have never had it last this long. Has anyone else had this kind of experience?

 

[Kcmfg]

I am experiencing the same thing right now. I pitched last sunday and there is still activity in the airlock today. The first couple of days were very active and then it slowed but still seeing a bubble every 5 seconds or so. My brewing buddy thinks it might be a sign of infection since it should have slowed way down by now. Im gonna wait another week and then rack into keg, taste it, and take a gravity reading. Better to just leave it for now. Not sure what else to do. Google gusher infection if you want to read more on that possible cause. Im hoping its just still fermenting.

 

[kh54s10]

First, always start every fermentation with a blow off tube set up. Second, I don't pay much attention to how long a fermentation lasts. It will continue until all the sugars are consumed. Just look at the fermenter or inside if necessary and make sure you do not have an infection going. If not, there is nothing to worry about. My last one was brewed on the third and 5 days later it is still bubbling a couple times a second. I have not opened my chamber for a couple of days - maybe tomorrow.

 

[CRoth36]

The inside looks like a normal batch. What are possible signs of an infection? I'm not too worried about an infection. Its in a glass carboy so its easy to peak in and see whats happening. I practice very sanitary conditions and fermentation took off fairly quick so I doubt there is an infection. Just curious about the vigorous fermentation thats lasted over a week now.

 

[Frige]

Very hard to get a infection if you are sanitizing. Heck they used to brew in barns, I doubt if they even had sanitizer in the 1500s.