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LGarby
Joined: 18 May 2014 Posts: 66
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Link Posted: Thu Apr 25, 2019 1:52 am Post subject: 3 week fermentation |
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So this sounds crazy but I brewed the hazy IPA on march 30, made a yeast starter and pitched what I believe to be the right amount of yeast, aerorated well with a wine degasser, it has been held constant at 68F for the fist week then up to 71C ever since in a fermentation chamber. Every few days I go out there expecting it to be done and it is still bubbling out of the airlock. I don't know what else that could mean other than it was just a really slow fermentation. I have a 1/2" blowoff tube set up in a jug of starsan and its a small bubble once about every 15 seconds. It seems to be at the same rate for the past week as well which is odd. I did have a nice aggressive fermentation 24 hours after I pitched but I have never had a beer take this long to finish. Have you ever experienced this or have any thoughts?
-Loren
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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