Fermentation time

[stosh]

I brewed a belgian two weeks ago and used a 1 liter starter that I stepped up once.

I took a second gravity check today and the krausen is still on top and it's down to about 1.020 from 1.024. I believe this still needs some time.

My question is do fermentation times differ between using a starter and just pitching the yeast right out of the pouch? I did the calc to make sure I had the right size starter. I'm used to fermentation being done before two weeks in primary is reached. Is two weeks normal for fermentation?

Challenge my thinking here but I believe each brew needs to be taken individually and the best way to make sure ferm is done is to take multiple gravity readings over the course of a few days.

I plan to just let it sit another week and see what happens ie where is the gravity and did the krausen drop.

Thoughts?

 

[brewing_clown]

Behavior varies considerably between strains. Some Belgian strains can take a long time to make that last 10% of attenuation. Keeping them warm helps, in my experience.

I haven't noticed a difference between starters and from the pouch. I think the environment that you're inoculating into, and the number of yeast cells you're pitching, oxygenation, and of course temperature are more of a factor with lag time. WLP500 has a horrible lag time if you don't get it right, and will take off quickly if you do.

 

[Calder]

What yeast and what was the OG? Some Belgian yeasts stall (usually around 1.030), and take a long time to finish.

 

[stosh]

What yeast and what was the OG? Some Belgian yeasts stall (usually around 1.030), and take a long time to finish.

I used Wyeast 3522 Belgian Ardennes - OG was 1.068

 

[brewing_clown]

Rereading one of your original questions, I would say that two weeks is far from enough. I'd give it at least another two weeks and don't be surprised if it goes longer. Give it time and keep it warm. Patience is key with some Belgian strains. Wyeast Abbey II is the same. Don't be shocked if it hangs around being done for a couple of weeks, and then drops the beer dry in a couple of days.