loxnar
Well-Known Member
So I made a wit on June 22nd which was 17 days ago...came out to a 1.051 wit. I used a 1.5L starter with some belgian ale yeast and when i threw the starter in i didnt put the flask in the fridge overnight like i usually do to settle the yeast out i just pitched the whole starter straight in. The airlock started bubbling on day 2 and normally i rack to a keg on day 14, however this batch the airlock was still going quite consistently so i decided to let it go to the weekend. I went to take a gravity reading out of it right now and on day 17 it still has a huge layer of krausen on top it really looks like its still in the most active process of fermentation.....so my question is why? ive never had a batch stay this active for this long....ive fermented this between 65-70 degrees like all my other batches and the fermenting just keeps going! should i rack to a secondary? should i just put it in my corny keg? im under the impression that the krausen needs to settle before i do any of this...grain bill is as follows
5.75lb White Wheat
4.00lb Pilsener 2-row
.5oz willamette 60 min
.5oz amarillo 20 min
.5oz willamette 5 min
.5 oz coriander 5 min
.5 oz bitter orange 5 min
.75oz sweet orange 5 min
mash in 153 45 mins
mash out 168 15 mins
1 hour fly sparge @ 168
5.75lb White Wheat
4.00lb Pilsener 2-row
.5oz willamette 60 min
.5oz amarillo 20 min
.5oz willamette 5 min
.5 oz coriander 5 min
.5 oz bitter orange 5 min
.75oz sweet orange 5 min
mash in 153 45 mins
mash out 168 15 mins
1 hour fly sparge @ 168