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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through March 01, 2009 * Fermenting really big beer < Previous Next >

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Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 375
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Monday, February 16, 2009 - 06:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How long should it typically take in the primary to ferment a really big beer? I have a 4-gal Belgian DIPA with an OG of 1.102. I pitched WY3522 Belgian Ardennes at day 1 and then also pitched WY 1056 at day 2. I did starters for both and stepped up the former to 2L, but the latter only the original 1L. Temp has been 62-64 for 3 wks. It continues to bubble about 1 per 20 sec. I have agitated the bucket 2-3 times to rouse the yeast a bit.

The recipe has 1 lb Belgian candi sugar, in addition to 20 lb various malts in it. Only 1 lb crystal. Mash temp about 153.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7155
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Monday, February 16, 2009 - 07:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

4 weeks wouldn't be out of line, in my experience. But bubbles don't really tell you anything. Only a gravity reading can let you know what's going on.