From the HBD Archive
From: polstra!jdp@hplabs.HP.COM (John Polstra)
Subject: Re: Very long secondary fermentation
Date: 1989-11-15 17:31:17 GMT

In HBD #303, Stuart Crawford <stuart@ads.com> writes:
> What worries me is that after 3 weeks in the secondary fermenter, there is
> *still* a gentle, but constant, stream of bubbles emerging... indicating that
> fermentation is not complete.

No, honestly, continued bubbling of the fermentation lock doesn't mean much of
anything. Trust me. There is only one reliable way to determine whether your
wort is fermented out, and that's by taking specific gravity readings. If you
get the same SG (within a point or so) in two readings taken three days apart,
it's time to bottle.

After three weeks in secondary at 60 degrees, your wort is almost certainly
fermented out. Don't worry though! The extra settling time will just give
you clearer beer.

-- John Polstra jdp@polstra.UUCP
Polstra & Co., Inc. ...{uunet,sun}!practic!polstra!jdp
Seattle, WA (206) 932-6482

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