therealbenis
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- Mar 23, 2013
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Hey guys,
I brewed a 5.5 gal batch of Southern Tier 2XIPA Clone 15 days ago and it is still fermenting in the primary as of this morning. I used a two liter starter on a stir plate, but had to put it in the refrigerator after 12 hours or so because it was erupting like a volcano. I decanted the spent wort which had mostly cleared out and pitched all the slurry at 70 degrees or so. Fermentation did not begin for 36 hours or so, but when it did it was intense for a few days. Temperature has consistently been between 66-70 degrees. OG was 1.074 and is currently at 1.028. FG should be 1.018. Blowoff tube is still bubbling away as of this morning. I have never had a beer ferment for this long. It doesn't seem infected. Smells fine, tastes fine. Still some krasen on top.
Is this normal?
Will such a long fermentation produce off flavors/esters?
Can I help it along in anyway?
Thanks for the help.
I brewed a 5.5 gal batch of Southern Tier 2XIPA Clone 15 days ago and it is still fermenting in the primary as of this morning. I used a two liter starter on a stir plate, but had to put it in the refrigerator after 12 hours or so because it was erupting like a volcano. I decanted the spent wort which had mostly cleared out and pitched all the slurry at 70 degrees or so. Fermentation did not begin for 36 hours or so, but when it did it was intense for a few days. Temperature has consistently been between 66-70 degrees. OG was 1.074 and is currently at 1.028. FG should be 1.018. Blowoff tube is still bubbling away as of this morning. I have never had a beer ferment for this long. It doesn't seem infected. Smells fine, tastes fine. Still some krasen on top.
Is this normal?
Will such a long fermentation produce off flavors/esters?
Can I help it along in anyway?
Thanks for the help.