I brewed a 10.25 gallon batch of my American wheat recipe. Mashed as 154 with SG of 1.057. When I split the wort into two fermenters I pitched us05 in one and wyeast 2565 in the other. Both fermented at 64/65 degrees. It's been 7 days and the us05 is at 1.014 and wyeast 2565 is at 1.020. The 2565 started fermenting fast, had allot of Krausen and I'm guessing yeast came through the air luck since it's a top cropping yeast. Pottentially did some of the yeast escape the fermenter causing the gravity to be so high? Or do I just need to give it more time?
