It won't stop!

[drummer3]

Hi all.
I've got a question. I'm making a Ale version of Oktoberfest from my LHBS. It uses Wyeast German ale 1007 yeast. I used a blow off tube and had a huge krausen the first few days. I transferred to a secondary after one week(BYO mag suggested to transferre at 80% fermentation so it would still depleate the oxygen in the head space). It was burping every 45-50 secs. It has now been three weeks and it formed a new krausen, half inch thick, and has been burpping evey 30 sec steady for the last ten days with no signs of stopping. Its at 62* Can anyone tell me whats going on? Is this just a tradmark of this yeast or am I in trouble?

 

[Hercules Rockefeller]

I wouldn't worry about it. 62 degrees is a bit low for an ale yeast, so it is just taking it's time fermenting. the fact that you have airlock activity means you don't have to worry about a stuck fermentation. I'd leave it in there for another week at least before bottling.

 

[david_42]

It will stop when it's done. 62F is in the middle of the range for this yeast, but it makes for a slow ferment.