Loooong fermentation

[batarang]

My latest brew - a Hoegaarden clone made from the recipe posted earlier this month - was started on the 11th and is still bubbling away merrily a week later.

The previous brew - Sherwood Forest Bitter - went ballistic and fermentation was over in 2 days, same conditions.

Is this long fermentation period unusual? And if it stops say tomorrow will it be ok to keg on Wednesday (the recommended 10 days) or should I leave it a little longer? Obviously being a wheat beer it doesn't need to clear.

Thanks.

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Just started brewing again so:
Kegged and waiting : Sherwood Forest Bitter
Kegged and waiting : Woodfordes Wherry
Fermenting : Hoegaaden clone
Fermenting : Schiehallion clone

[PMH0810]

Because of the mid-range of temps in my brewcupboard (17-18 is average) my brews can take up to a fortnight.

Yours has been only 8 days ish; wouldn't worry yet, as long as there's still action. Guage your progress by providing a gravity reading?

[batarang]

Ok, this brew's airlock has been bubbling for 15 days now and though it has slowed down it still produces a good un every couple of minutes. The SG is down to 1011 (from 1050).

This really does seem to be very slow considering the previous brew was done bubbling after 2 days - same location, same immersion heater!

Will the slowness of the fermentation - using a wheat ale yeast - produce any strange side effects? and if and when this brew ever stops should I still leave it in the FV for a few extra days before kegging?

[PMH0810]

I'll probably be shouted down but, at 1.011 from 1.050 I'd bottle it and be damned.

After priming leave it in the warm for a week, move to the cold for 4 weeks and then drink. If, when opened, the first pint is a little lively, refrigewrate the rest before opening.

[batarang]

Thanks PMH0810,

Tomorrow I'll do just that. Though I will be transfering to a Cornelius keg, I will add maybe a little less priming sugar (exess in 2L PET bottles - don't have any smaller) keep in warm for a few days then cool for a month or so.

Now, I have a Schiehallion clone that has also been bubbling away for 13 days now . . . . . . .!!

[PMH0810]

My latest, Cooper's Dark Ale, was fermented out in 5 days - quickest that ever happened to me!