Belgian Triple Long Ferment

[nickbeer]

Hi:

I've got a Belgian Triple that started fermenting two weeks ago in the primary at about 66 degrees F. and is still happily fermenting away to this day. It started at 1.087 and after gravity readings every few days, stabled at 1.050 and has since dropped to 1.040. I feel that either it's one hell of a long ferment, or something is very wrong. Does anywone have any suggestions? I was considering racking it to the secondary soon and might even repitch some yeast in the bottler before I eventually bottle down the road.:confused:

[Fast_Eddy]

Smell it and taste it - you can probably tell if something is wrong.

[L.H.H.H.Brown]

Try re-racking. In my experience with my triple, my yeast just goes its own pace. I usually kegged it after 3 weeks in the carboy(?) ( 2 rackings ) and it merrily fermented for months. I keep it in the keg, refrigerated at approx 50 degrees. Of course sometimes I was not able to keep it that long. If you are using Belgian yeast and it doesn't have any "off" flavors, just put it away and let it take its time. As for repitching, I don't think so. There should be yeast floating around for a while.

[Tom C]

I also have a Belgian Triple that when I racked after 1 1/2 weeks in primary was 1.040. It has re-krausened and I think will be a long ferment. That is fine though, big beers should take longer.

Tom C

[nickbeer]

I racked mine to the secondary after 3 weeks in the primary and its still bubbling away with a 1.040 g and signs of re-krausening (though not as heavy). I'm settling in for the long haul. Thanks for the commentary....