Fermentation still going on after 10 days

How much yeast are you pitching? Lar’s recommendation of: “A good rule of thumb is a teaspoon of slurry for 25 liters of wort.”?

Cheers!

 

Whatever the amount is that Omega packages for a 5 gal yield. I pitch them in the low 90s so peak fermentation temp is in the mid 90s.

 

Don't leave us hanging. What was the deal?

 

I don’t want to pull the discussion off track, but I’ve got a barleywine going now that’s a long term ferment. I normally get 3 weeks or so before my batches are settled down enough that I want to bother checking for terminal gravity. The referenced b-wine went from 1.092 to 1.045 after one week, headed for target FG of 1.021 or something. Got off to a slow start though. WLP099 could also be a factor.

 

So was it already at 1.019 when you first measured it?

 

And...sometimes it just takes a while.

Rule of thumb: Giving beer more time rarely hurts anything. Giving beer less time often hurts something.

RDWHAHB

 

Like the man says, a little extra time will not hurt a thing. Taking hydro readings does not hurt either.

Glad it came out great.

 

I meant the first time you measured the "FG." You thought fermentation was still happening and some folks said "take a reading." I'm curious as to how soon you took one after that, and if it was already at 1.019 at that point.