Extra long fermentation?

[Boiled_ice]

2 weeks ago I made a rasberry wit. 12lbs of grain and a belgian wit yeast strain (in a smack pack). OG ~ 1074. Fermentation kicked off fast and hard. Blow off tube was caked with yeast on the inside and the jar it was blowing into was cloudy and yeasty. Now, cut to two weeks later and I'm still getting consistent bubbling. Not super super active like the first couple of days, but it's still going. How/why?

 

[MarkInBuffalo]

Cannot judge based on airlock activity. Take hydrometer readings. When the readings are constant after a few days you've reached your final gravity.

 

[duboman]

2 weeks ago I made a rasberry wit. 12lbs of grain and a belgian wit yeast strain (in a smack pack). OG ~ 1074. Fermentation kicked off fast and hard. Blow off tube was caked with yeast on the inside and the jar it was blowing into was cloudy and yeasty. Now, cut to two weeks later and I'm still getting consistent bubbling. Not super super active like the first couple of days, but it's still going. How/why?

Take a gravity reading. An airlock is a vent to allow gasses to escape, nothing more.

Gasses can escape because it temp changes, pressure, you bumped it or any other reason.

Gravity will tell you what's going on and when the beer is done.