Hi everyone!
Here checks in one home brew enthusiast from Hungary.
I started to brew my own last spring and this is my first big beer.
It is a 3 gallon (12 liter) batch Belgian Trappist, and was made with Special B and a pound (half kg) brown candy sugar.
OG was 1.095.
First I pitched it with a starter, from 3 pack of Safeale S-04 (alcohol tolerance 9%) and it fermented really well for 1,5-2 weeks, the gravity decreesed to 1,017.
Then I put it to secondary (my first beer with secondary, I don't have any experience with this), and pitched it with another starter, from 1 pack of Safebrew Abbaye (alcohol tolerance 12%). It started slowliy bubbling in secondary again.
But it is in there now for 13 days, and it is still bubbling slowly. My last read was 1.008 yesterday and this is still fermenting! The tast was great, so I don't think infection, but isn't this too long? Should I rack it to a tertiary?
Thanks and sorry for my bad english.
Daniel
Here checks in one home brew enthusiast from Hungary.
I started to brew my own last spring and this is my first big beer.
It is a 3 gallon (12 liter) batch Belgian Trappist, and was made with Special B and a pound (half kg) brown candy sugar.
OG was 1.095.
First I pitched it with a starter, from 3 pack of Safeale S-04 (alcohol tolerance 9%) and it fermented really well for 1,5-2 weeks, the gravity decreesed to 1,017.
Then I put it to secondary (my first beer with secondary, I don't have any experience with this), and pitched it with another starter, from 1 pack of Safebrew Abbaye (alcohol tolerance 12%). It started slowliy bubbling in secondary again.
But it is in there now for 13 days, and it is still bubbling slowly. My last read was 1.008 yesterday and this is still fermenting! The tast was great, so I don't think infection, but isn't this too long? Should I rack it to a tertiary?
Thanks and sorry for my bad english.
Daniel