ferment chunks

[CaptSwagger]

Hello, looks like this has been done a few times.. but no two chunks look the same.

Full extract wheat (form norhtern brew)
brewed 5/24/14 ~ 2pm
agitated
dry pitched (on top of foam)
og 1.041
ferment room at 65F varys like 1-2 deg, 24-7
bubbbled like crazy for like 2 days.. then quit
popped off the lid and..
fg 1.008
smells like beer, tastes like flat gross warm beer.
re cleaned, re capped bucket, put back in ferment room...

Is it possible that it only took 2 days to ferment?

My last brew bubbled for like a week soild. (and my cream ale and porter are still bubbling) (all brewed that same day)

Also... what are the chunks about... kinda looks like floaty yeast chunks?

RDWHAHB ???

Cheers,

EDIT .. for some reason it wont let me upload pics ..

 

[CaptSwagger]

there we go... had to use IE

 

[badlee]

Yeast. Clumps of trub brought up with gas.

 

[BreezyBrew]

Yeast rafts. Looks pretty normal to me. Let it sit for a week and take another gravity reading. If after two weeks it hasn't changed, then rack.

 

[BierMuncher]

Looks like almost every one of my batches.

 

[CaptSwagger]

Yeast rafts. Looks pretty normal to me. Let it sit for a week and take another gravity reading. If after two weeks it hasn't changed, then rack.

OK Yay good news.

2 weeks?

the instructions say rack after a week, bottle after another week..

ive kinda been noticing that people primary a lot longer than i would expect...

cant i just rack to secondary after its done fermenting? is there some other benefits im obviously not privy to, clarity, taste ect..?

i mean when its done fermenting... its done right? no reason to leave it in there?

 

[WayFrae]

OK Yay good news.

2 weeks?

the instructions say rack after a week, bottle after another week..

ive kinda been noticing that people primary a lot longer than i would expect...

cant i just rack to secondary after its done fermenting? is there some other benefits im obviously not privy to, clarity, taste ect..?

i mean when its done fermenting... its done right? no reason to leave it in there?

You want to be sure to get the same gravity reading over a 3 day period to make sure it is done fermenting. Many people use the primary as a secondary, if that makes sense. Basically what I mean is if you were going to rack to secondary and leave it for a week, then you could just leave it in primary for an extra week instead so you don't risk infection and oxidation by transferring it. Some people like doing secondary and some don't. You won't know which you prefer until you try them both.