duration of fermentation

[log]

If I am having my beer ferment for 6-7 days at a fairly vigorous pace does this indicate anything? I read that in 4-5 days the majority of the fermentation should be done, of course there is more to be done but the most visual part should be complete. Is there too little yeast and are they working harder and longer to get the job done? I am still using the swamp cooler method and maybe the 2-3 degree fluctuations in temp. are causing this. Whadduya think?

[Rictanica]

In my expierience there are many variables in the length of time it takes yeast to finish their jobs. Lager..? Ale..? Temp..? Strain..? etc.. etc... The correct answer is " It takes as long as it takes " Ive had ale fermention last 2 weeks, and also 24 hour fermentation. I found that the more I brew, the less I pay attention to the length of fermentation. I guess iv'e had to much to drink to worry about it

[cad]

I have a classic american pilsner that has been actively fermenting for 6 weeks. It still has krausen on the top and I think maybe it just got too cold in the fridge. I had the temp set at 45 but noticed that the back of the fridge got a lot colder than the front. Been trying to figure out why but I'll just be patient and when it's done, it's done.

[ResQ]

I had an eis bock ferment for 6 weeks, and even longer than that. It was infected

[brewinhard]

I had an eis bock ferment for 6 weeks, and even longer than that. It was infected

Hmmmm.... a sour eisbock? interesting.

[popihead]

I'll just add my 2 cents here. I used to be very caught up in listening to the bubbles from my carboy as it fermented and using the 'if you don't hear a bubble from your airlock in 90 seconds, then you are done.' I have since found it much more reliable to just use my refractometer and just test the beer to see where my gravity is. Having done that now, my average ferment time is 2-3 weeks. The very big upside of this is my beers are finishing drier and I am consistently hitting my FG if not a bit low sometimes. Which just means I need to check a little more often than I have been. (as a reference, I tend to brew strong Belgians with an abv of 7-12%)

I noticed that the biggest comments on some of my beers from NHC was that they were too sweet or cloying. Since I have gone the way of the refractometer, my cloying days are over.

Happy brewing.

[crashlann]

Listen to the Brewstrong Podcasts on fermenting, lagering etc...there is some invaluable info there for new brewers (like me). It is so easy to get scared because a brew is not following the pattern we read it should. Better to let it sit there longer and make sure the yeast has finished doing what you want it to do (removing secondary effects of fermentation), this is one of the major changes I have made in my brewing process since listening to Jamil and John (that and temp control). I definitely use my hydrometer readings more now to decide if my beer is ready for bottling (have I reached my goal FG?)