Slow Fermentation?

[Brian]

I recently made an ale recipe that called for wyeast European Ale 1338. It started out fast paced as usual and slowed way down by the fifth day. It is now day 9 and it still bubbles once ever couple of min. It still has its rocky head in the carboy like it did when it started. Am I just being impatient or should it have stopped by now? Just curious what everyone thinks.

OG 1.055

Thanks \Brian

[BadRock]

Pull a sample and see where your gravity is now.

[Brian]

I just checked and its at 1.030

[Bugeater]

That answers your question. It's not done yet. One thing brewers tend to forget is that yeast works on it's own schedule, not yours. It's ready when it's done working not when it reaches a specific date on your calendar. There are lots of things that affect how long it takes a yeast to finish out so all we can really do is check the gravity now and then to see where it's at. This uncertainty is why we need to brew lots of beer. We need something to drink while waiting on the next batch to get done without rushing it.

Wayne

[BadRock]

Yep, you have a bit to go. What is your fermentation temperature?

[Brian]

Yeah I figured it was just me. I haven't had a batch go this long so this is probably good so I don't get over excited in the future. My temp has hung out between 70 and 72

[BadRock]

That sounds good, just let it ride another week or so.