binarybison
Member
- Joined
- Jan 2, 2013
- Messages
- 7
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I've got a belgian trippel going right now with WLP500, OG approximately 1.080. It has been in primary for about a month now, but there is still some krausen or perhaps hop matter floating at the surface. There is also some stuff (hopefully yeast) that is hanging around in the top inch or so. This is my first brew in a better bottle, so I've not had a chance to see this process take place before, so maybe this is normal. I have my ambient temp set now to 70 (though it was 65 or 66 for awhile), but I just realized today that the fermentor is actually a couple degrees below the ambient temp. Since I've read the krausen should drop when the fermentation is over, I'm wondering if the fermentation is stuck because the temp was lower than I had thought. Or is it reasonable for this beer to keep on fermenting for this long, particularly given that the temp was on the low end?