kenstogie
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So I whipped up a partial mash Russian imperial stout with an o.g. of 1.095. Of course i did a yeast starter (Belgium strong ale yeast) 2 days before and pitched the yeast at about 75 degrees. In about a day it was bubbling so much it damn near blew the airlock off, wort was bubbling out of the airlock, and the temp was reading 78 on fermenting bucket.
After about a week the temp settled to 70 and was still bubbling vigorously. Fast fwd 3 weeks and it Is still bubbling at about 2 blurbles a min. Did a gravity reading and it's at 1.050 and it really doesn't taste bad at all nor does it smell bad. I'm fact it smells pretty good.
Should I just let it keep fermenting? Shouldn't it be done by now?
After about a week the temp settled to 70 and was still bubbling vigorously. Fast fwd 3 weeks and it Is still bubbling at about 2 blurbles a min. Did a gravity reading and it's at 1.050 and it really doesn't taste bad at all nor does it smell bad. I'm fact it smells pretty good.
Should I just let it keep fermenting? Shouldn't it be done by now?