Beer Forum

I checked my fermenter and after 2 weeks she still shows krousn. is this normal?

Depends on the temp at which you have been fermenting. Right? If it has been in the cool 60's then it will ferment for a longer time. I recently had the same experience with US-05, after 2 weeks at around 62 it was still bubbling away. I decided to take it out of the cooler into the ambient room temp (64-72) and let it finish out. I just kegged the beer today and it tasted nice and clean with no "hot" alcohol flavors so I am guessing that cool temps matter a whole lot for the growth part of the yeasts' life cycle, and matter less at the back end. Of course I am not speaking with any amount of authority and I have only made it through about 1/8 of Jamil's yeast book. To complicate matters more, I remember Jamil or Nathan talking about how Belgian yeast are special in that when you ferment cool they suppress certain esters over others, and sometimes they are not all that pleasant.

ferm was at 70 until no activity, took heater off and let it cool at 64 for rest of time, an still today.....

Those belgian yeasts like to stay on the top and crawl out of the fermentor. I would just gently swirl the carboy a few times a day and that will help the yeast fall off of the surface. Or if you have the ability to crash cool that will speed the process up.

Take a gravity reading and taste it. It just may be finished.

OG: 1.062
FG: 1.010
ABV: 6.79%

All looks good
Thanks for all the advice