Tl;dr
First batch of beer came out great. Second batch was still bubbling at 4 weeks and gravity stalled at 1.014, tasted bad, poured it out. Third batch is 3.5 weeks in and still bubbling every 28 seconds (gravity stalled at 1.018). Trying to figure out why these are taking so long and possibly not turning out well.
Full version
Here is my situation, I am a new brewer. Brewed my first batch (a standard porter extract kit from my LHBS). Used a dry yeast, fermentation took off like a house on fire, primary for 2 weeks, bottled and drank, turned out great.
Second batch was an American Brown Ale kit from my LHBS but instead of utilizing the dry yeast that came with it I substituted a wyeast liquid yeast (WLP005), I pitched straight in with no starter. Fermentation started out very slowly (36-48 hours until I really started seeing activity). High krausen came and went but 3 weeks later and it was still bubbling around once every 30 seconds. I started taking gravity readings each day for a week. 1.014 each time, pretty close to the predicated 1.012. I tasted it, it tasted off to me. Being a new brewer I’m not sure how to describe “off”, perhaps vinegary or sour? I decided to dump the batch rather than risk contaminating my bottling equipment if it was infected.
My third batch was an amber ale extract recipe of my own design, again I pitched just a single wyeast liquid pack (WLP001). This time activity started a bit quicker, bubbling within 24 hours. Now high krausen has come and gone and it is still bubbling at around every 28 seconds or so 3.5 weeks later. Gravity seems to be stalled around 1.020 (Beersmith says it should get to 1.012).
My primary question is this: Why are my batches taking so long to ferment? Does it seem reasonable that 4 weeks later I would still have that much airlock activity, especially if the gravity does not seem to be changing? Is this a side effect of not using a starter with my liquid yeast? Could I have a consistent source of infection? RDWHAHB?
I do currently have a 4th batch going and have gone back to dry yeast for this batch to see if that makes a difference. Appreciate any advice.
First batch of beer came out great. Second batch was still bubbling at 4 weeks and gravity stalled at 1.014, tasted bad, poured it out. Third batch is 3.5 weeks in and still bubbling every 28 seconds (gravity stalled at 1.018). Trying to figure out why these are taking so long and possibly not turning out well.
Full version
Here is my situation, I am a new brewer. Brewed my first batch (a standard porter extract kit from my LHBS). Used a dry yeast, fermentation took off like a house on fire, primary for 2 weeks, bottled and drank, turned out great.
Second batch was an American Brown Ale kit from my LHBS but instead of utilizing the dry yeast that came with it I substituted a wyeast liquid yeast (WLP005), I pitched straight in with no starter. Fermentation started out very slowly (36-48 hours until I really started seeing activity). High krausen came and went but 3 weeks later and it was still bubbling around once every 30 seconds. I started taking gravity readings each day for a week. 1.014 each time, pretty close to the predicated 1.012. I tasted it, it tasted off to me. Being a new brewer I’m not sure how to describe “off”, perhaps vinegary or sour? I decided to dump the batch rather than risk contaminating my bottling equipment if it was infected.
My third batch was an amber ale extract recipe of my own design, again I pitched just a single wyeast liquid pack (WLP001). This time activity started a bit quicker, bubbling within 24 hours. Now high krausen has come and gone and it is still bubbling at around every 28 seconds or so 3.5 weeks later. Gravity seems to be stalled around 1.020 (Beersmith says it should get to 1.012).
My primary question is this: Why are my batches taking so long to ferment? Does it seem reasonable that 4 weeks later I would still have that much airlock activity, especially if the gravity does not seem to be changing? Is this a side effect of not using a starter with my liquid yeast? Could I have a consistent source of infection? RDWHAHB?
I do currently have a 4th batch going and have gone back to dry yeast for this batch to see if that makes a difference. Appreciate any advice.