How long to ferment a BIG stout?

[blanchmd]

Howdy, I have a stout fermenting, OG was 1.17 or so. It's been 2 weeks fermenting at about 62 degrees ambient, and it dropped to 1.048, but activity really slowed so I brought the beer upstairs ambient temp 69 degrees and now I'm getting a bubble in the airlock every 5 seconds again. Using Super San Diego yeast, huge starter. How long you figure before it's done? Should I be worried about being in the primary for more than a month? Thanks

 

[Jayjay1976]

A month is not a long time to sit on the yeast, just let it do its thing until it hits the target gravity and stays there for a few days. If it stalls out higher than you'd like there are other yeasts you could pitch to take it down even further.

 

[Kent88]

1.17... wow. What was your pitch rate, how did you aerate?

If I had a beer progressing like that I wouldn't be concerned about getting it into secondary for another couple weeks. Also, I would try to get it to about 72F at this point.

 

[RM-MN]

Howdy, I have a stout fermenting, OG was 1.17 or so. It's been 2 weeks fermenting at about 62 degrees ambient, and it dropped to 1.048, but activity really slowed so I brought the beer upstairs ambient temp 69 degrees and now I'm getting a bubble in the airlock every 5 seconds again. Using Super San Diego yeast, huge starter. How long you figure before it's done? Should I be worried about being in the primary for more than a month? Thanks

Yes you should be worried about it being in the primary for more than a month. At about 3 months you can start to worry and by 6 months you can worry quite a bit. One month on the yeast cake won't hurt this big beer.