Still fermenting!?

c0sm0nautt · Oct 13, 2010

It is now day 10 since my Belgian Wit has been in the primary fermenter. Bubble are still steadily coming out of the airlock. I read that this should have ceased within the first week or so. The fermenter has been in a steady temperature of 72-74 degrees. Is this normal? I was planning on bottling this weekend, on day 14.

PolishLogic · Oct 13, 2010

Have you taken a hydrometer reading??

Chris1272 · Oct 13, 2010

Step away from the fermenter! Bubbles, while not the only sign of fermentation are a good indication that your wit is not done yet. Every fermentation is different and what may take a week for some takes 3 for others. I highly recommend you leave it in the fermenter for 3 full weeks before bottling. If you are new to brewing then you are probably not using a hydrometer which is the only real way to tell if its ready and three weeks is a good safe time to let the yeast do all they need to do. If you leave the yeast to their job for 3 weeks I guarantee you will be happier with your beer in the end.

JonK331 · Oct 13, 2010

Yes, let it be for another week. Many brewers try to make the beer fit their schedule and like to set dates for the next steps. This is NOT a good way to go about it. Make your decisions as to when to do the next step based on observation of conditions and not when something is "supposed" to be ready. THere are many variables that affect fermentation in different ways, without knowing what your brewing conditions are, it is impossible to tell if your beer is ready. Best thing to do is to get a hydrometer and take a reading, short of that, just be patient and wait another week or so.

c0sm0nautt · Oct 13, 2010

Thanks, I guess I'll let it sit for a while longer. I have a hydrometer, but my OG reading got a little screwed up because of all of the foam. I'm not sure exactly where it was at.

BendBrewer · Oct 13, 2010

c0sm0nautt said:
Thanks, I guess I'll let it sit for a while longer. I have a hydrometer, but my OG reading got a little screwed up because of all of the foam. I'm not sure exactly where it was at.

That doesn't matter for what you are trying to determine at this point by taking a reading.

The purpose of taking a reading or multiple reading to be more accurate is to determine if the gravity is still changing thus indicating if fermentation is complete or not.

I wouldn't bother myself. I would just wait and plan on bottling on day 21 instead and forget about it. Even without the reading I would guess in ain't ready.