What's the longest your beer has fermented?

[O2 Mash]

I brewed a Belgian Wit in early March and it's STILL bubbling away at a once every 3 seconds or so. I've never experience such a long fermentation time. I pitched it with a nice healthy 1 quart starter too. Maybe I didn't oxygenate enough, who knows. What's the longest your beer has fermented?

[brewmonkey]

Have you taken a gravity reading to make sure it is done and not just de-gassing?

The only time I have had extended fermentations is when I am doing high gravity.

[Fast_Eddy]

Yeah take a reading that's the best indicator.

I've never had an excessively long ferm either. Even my 20 P beers are done in a week. My 25.5 P barley wine only took 2 weeks.

[O2 Mash]

Originally posted by brewmonkey
Have you taken a gravity reading to make sure it is done and not just de-gassing?

The only time I have had extended fermentations is when I am doing high gravity.

Never knew of "degassing". I'll take a reading and see what it is. What would you expect the terminal gravity of a Belgian Wit should be? I didn't take an OG reading.

[mmmBeer...]

What yeast did you use? Both Tweek and I have experienced really long fermentations with the WL wit yeast. It is like the energizer bunny it keeps going and going. I think if you were to search under Belgian wits you would find our post as the beer went on and on…

[O2 Mash]

Yeah, I remember that post. I think that was about the time that I started my brew. I actually used the Wyeast Belgian Wit yeast. I still need to check the gravity. What did yours end up at?

[stronk]

My 25.5 P barley wine

Um... by 'P', tell me you don't mean percent!

[toneyc]

Nah, P is degrees Plato.

http://www.realbeer.com/edu/ask_realbeer/ask000143.php

:)
Toney.

[mmmBeer...]

I don't have my brew notes with me at work...but IIRC it finished out at about 0.012 or 0.010.

[Fast_Eddy]

Originally posted by stronk
Um... by 'P', tell me you don't mean percent!

For conversion 1 P (degree Plato) = (1+) .004 gravity points (as read by a hydrometer) therefore 25 P = 1.102 original gravity. The BW was actually 27.5 P - divided incorrectly.

[O2 Mash]

Okay, it's STILL bubbling and my reading is 1.009.
Like I said, I didn't read the OG, but here's the recipe I used below. So do you think this puppy is done? It tastes pretty good.

Here's the recipe I used.....
All grain recipe - BLUE MOON
4.5 lbs. 2 row
3 lbs. Wheat
.5 lb. unmalted Wheat
1 oz. Bitter Orange Peel (by Brewer's Garden)
Wyeast #3944, Belgian Wit
1 oz Mitte frue hops 4.4
*** Mash at 155 for one hour, boil 1 hour, 1/2 oz hops at beginning of boil, 1/2 oz hops when 15 min remaining, orange peel when 15 min remaining.

[evilredlight]

I have taken a liking to sitting my beer in secondary for 6 weeks!

it is drinkable right out of the carboy after that, but bottling and carbonation helps it go down easier.

[stronk]

Well, even if it's not done, 1.009 will hardly make any difference to it, whether you're bottling or kegging.