Very active fermentation.

[Asahikun]

This isn't really a concern (I don't think), I'm just curious.
I'm brewing a beer called whispering wheat from Black Rock. It was really slow to get going - about 36 hours. But it eventually started fermnenting and I've had 3 1/2 full days of very active fermentation and lots of krausen.
From what I've read this length of time for such active fermentation is pretty unusual. Is this a good thing?
The only thing that I did differently was to gently boil the sugar to help it dissolve. Maybe this meant that it fermented more easily and quickly.
Does this mean it should be ready for bottling faster than usual?
Any thoughts?

[b3s]

i get this often...it's a great thing...lots of active yeast converting your malt syrup into alcohol :)

[paul84043]

Wheat beers ferment longer than regular (barley etc..) beers. I think it's because the wheat malt is harder to convert and takes longer.
When we do hefe, I can pretty much count on it taking a few days longer to finish primary fermentation.

[mmmBeer...]

I have a hefe that is in primary, and it has been blowing foam for about 4 days, took 1 day to get going…all my hefes have worked this way (this is my third) and I have used both the regular hefe yeast from Whitelabs and the current batch is the hefe IV yeast.

In response to one of my other posts someone told me that the wheats tend to have very active and explosive fermentations. Mine certainly fit that bill :)

[Asahikun]

Cool. So mine seems right on track then :)
This is the first batch that has been so active for so long - it smells great, though. I'm tempted to get a straw in place of the blow off tube!