I have a Belgian that I cooked up 2 weeks ago. Everything went well during the mashing except it did get stuck a few times. So when I went into the boil, it wasn't perfectly clear. My assumption was that if I needed to, I could just rack it to a secondary.
The first time I made this recipe, it covered my basement floor (and when the airlock clogged.. Ceiling) with yeast sludge. It was soo bad, I had nothing left. So this time, I but it into a 15 gallon Demi John. It used up 100% of the head space. After 1 week, I still had some visible fermentation action. The goo at the top mostly subsided. And I had about 4" of yeast cake. So I racked it and it started fermenting full speed again. It has gone a full week. I have 2 more inches of cake and foam on the top. I stole a sip to make sure it's ok.. And it tastes phenomenal.
Is that normal?
The first time I made this recipe, it covered my basement floor (and when the airlock clogged.. Ceiling) with yeast sludge. It was soo bad, I had nothing left. So this time, I but it into a 15 gallon Demi John. It used up 100% of the head space. After 1 week, I still had some visible fermentation action. The goo at the top mostly subsided. And I had about 4" of yeast cake. So I racked it and it started fermenting full speed again. It has gone a full week. I have 2 more inches of cake and foam on the top. I stole a sip to make sure it's ok.. And it tastes phenomenal.
Is that normal?