Is my beer over fermenting?

[chris12_50]

Just picked up brewing again and already having issues. I’ve never had my beer take so long. Left it 1 week in the primary and moved it to a carboy for secondary fermentation. It’s been in the carboy for 4 weeks now. The yeast is still active and bubbling out the airlock about every 5 minutes. And the beer hasn’t cleared up yet. What do I do? Let it keep going?

I did an all grain, Christmas ale if that matters. Thanks I’m advance.

 

[D.B.Moody]

Is it possibly being kept colder than your ale yeast likes to work?

 

[Holden Caulfield]

What fermentation temp, what was the OG, what yeast?

A couple initial comments:

1. It is probably done, a bubble every 5 mins is probably due to C02 off gassing. Take a hydrometer reading and confirm 3 days later.
2. Four weeks is a long time, but if you are fermenting at a very low temp for the ale yeast, it could just be taking a long time.
3. Most homebrewers skip moving to a secondary now for most situations. Yeast have become so healthy that the benefits of moving outweigh the risk of infection and oxidation. Just something to think about for next time.

 

[bailey mountain brewer]

any hydrometer readings? airlock bubbles dont necessarily mean its still fermenting.

 

[lumpher]

I’d say Holden is right, and it’s just off-gassing. If it’s fermenting in the normal range of 63 or higher, it’s done. Cold-crash it, or whatever your normal procedure is, and keg/bottle it.