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I've made a Festa Brew Wheat beer this time and it's been in the secondary since Nov 3 and is still slowly bubbling. Should it take this long to complete its fermentation? The last one I made completed in about 10 days. I'm getting anxious to try it, especially since my keg is almost empty. It's nice and clear, should I keg it anyway or wait?

Thanks,
Bruce

What is the yeast and temp the carboy is sitting at?

Sandy

Check the gravity, that will tell you if it's ready to keg. Lower temperature could be a cause of a slow ferment.

It's using Safale S-04 and the temp is 18 - 20 C. I haven't done a gravity check yet as I thought it was still actively fermenting.

could be co2 in the beer...gravity is the only way to know for sure

Do a gravity check and keg or wait.

Sandy

the-mailman wrote:It's using Safale S-04 and the temp is 18 - 20 C. I haven't done a gravity check yet as I thought it was still actively fermenting.

S-04 ferments out really quick, so I can't see any active fermentation still happening after almost a month. Gravity sample will tell all.

Well maybe it's just releasing the co2 that remained suspended in the beer from fermentation and is off gassing. I'll do a gravity check. Thanks for the suggestions.

Could be temperature change as well. Cooler at night and then it warms up through the day a little bit making it expand and bubble.

Kits says it's finished when gravity falls between 1.0120 to 1.0128. Just tested and the gravity was 1.0110 ish. Hard to say when it was done, but no problem, just gave it a bit of time to age so now it's kegging time.