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Coming up to 6 weeks in fermenter!!!!!

Post #1 made 12 years ago
by JackRussel
Hi all, I brewed 3 batches in mid to late December and all of them are still slowly bubbling away. The first batch was a fairly low (1.046) gravity extract batch that is aproaching 6 weeks in the fermenter. All 3 batches began fermenting nicely, I pitched before going to sleep and they were all going nicely when I woke up.

I should mention that the postal service thought it would be a good idea for my extract and yeast to see more of this Country before its time here is over. So they sent it on a 10 day road trip to Edmonton rather than the half hour I live from the store. I was worried about the yeast, but since all batches began fermenting as normal, I thought it would end up OK.

I decided that I would open up the fermenter today and check how close it is to the target gravity. I'm no expert, but it did smell fine to me. There are some odd looking white flakes of varying size in the beer. They kinda look like chipped paint. Here are some pics:


P.S. I will only consider sending the beer to "YOU" if you cover shipping and container costs :lol:
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Post #2 made 12 years ago
by thughes
Looks like beer to me! A 1.046 batch should be bottled/kegged and half consumed after 6 weeks, what's the hold up?

---Todd
WWBBD?
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Post #3 made 12 years ago
by JackRussel
thughes wrote:Looks like beer to me! A 1.046 batch should be bottled/kegged and half consumed after 6 weeks, what's the hold up?

---Todd
Well, the airlock is still showing signs of activity and I'm a little concerned about all the floaties. Shouldn't that stuff have dropped?
Last edited by JackRussel on 28 Jan 2013, 11:33, edited 2 times in total.
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Post #4 made 12 years ago
by thughes
Airlock does not = hydrometer and floaties mean nothing. I had a Kolsch that finished after 10 days but the krausen still had not dropped when I bottled it 2 weeks later. What's the FG?
WWBBD?
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Post #6 made 12 years ago
by thughes
It's done (and probably has been for 4 weeks now). Bottle it and drink it up! I admire your patience.....
WWBBD?
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Post #8 made 12 years ago
by shibolet
yes, it is very much done.
and i don't believe an extract kit could get as low as 1.005
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #9 made 12 years ago
by BobBrews
If it's still bubbling after 6 weeks than it may be a infection?? I sure hope not! You should be bottling this baby by now! good luck!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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Post #10 made 12 years ago
by JackRussel
BobBrews wrote:If it's still bubbling after 6 weeks than it may be a infection?? I sure hope not! You should be bottling this baby by now! good luck!

Thanks Bob. I kinda doubt that all three batches would be infected, but who knows. Those pics were from the first of the three batches. The next two were brewed 10 day later. Batch 2 has slowed significantly, while batch 3 is burping every 45-60 seconds. I really hope it's just a matter of my yeast not enjoying the cold roadtrip through the prairies.
Last edited by JackRussel on 29 Jan 2013, 05:38, edited 2 times in total.
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Post #12 made 12 years ago
by BobBrews
Sometime we rouse the yeast and restart incomplete fermentation's by accident. Moving a bucket to a warmer or colder spot in the room is all you need to kick-start a reluctant yeast? I worry when a yeast doesn't start in a few days and I worry when they keep burping after a couple of weeks! I guess that I am just a "worry wort"?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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Post #13 made 12 years ago
by Mad_Scientist
It looks like beer to me, from way over here. I would NOT let those painters back into your house, I think they were trying to drink your beer!!!
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Post #15 made 12 years ago
by Lylo
I have had this appear as well. I siphoned to a secondary,let sit for 2 days and kegged. I don't know if anything kept growing or in it not because it was outa sight and oughta mind and tasted fine.
Actually I think that Todd and a couple of our sour beer lovers are looking for a very similar situation aren't you?
AWOL

Post #16 made 12 years ago
by joshua
Good Day, This problem sounds just like many Wine Makers(WhineMakers) talk about.

They wait until the S.G. levels out, then being "In a hurry", Add 1 Campden tablet per 2 gallons of Whine, to kill off ALL yeast, and any other bugs.

Then add Potassium Sorbate to keep yeast from re-starting.

Then add Ascorbic Acid to stop all Oxidation of the Whine.

Then Bottle Flat Whine.

We can do the same process if we want to finish Fermentation on a Schedule, or want our beer to last for years.

But, we would need to artificially Carbonate the Beer!!
Honest Officer, I swear to Drunk, I am Not God.
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Post #17 made 12 years ago
by Gablemgr
It looks ok, but if you are concerned about infection then have a taste before you bottle. If your brew tastes like flat beer you are good to go. If not, well let's not think that way...

For future reference, your hydrometer is your friend. If your gravity stops dropping (take readings a few days apart) the beer is done. Bubbles, floaters, and overall appearance are not always the best indicators of fermentation status

If your gravity stops dropping and it is still unusually high then you have a stuck fermentation, which can usually be solved by pitching some more yeast

Hope it works out

Post #18 made 12 years ago
by JackRussel
Thanks for the replies everyone. I tasted it when I was bottling and I'm still alive. It just tasted flat, so I'm sure it will turn out fine.
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