Fermentation too long?

[motney]

Some help please. I am brewing a Milestone crusader lager. Recommended fermenting temp is 21. I kept it at this temp for the suggested 6 days. OG was 1.050 with a huge foamy head. However after the suggested 6 days it was only down to 1.020. I skimmed the head off and it immediately formed another large foamy head and continued to ferment.
14 days later it is still fermenting and is now down to 1.010. My question is should fermentation take 14 days plus? if not what am I doing wrong?

 

[graysalchemy]

Kits always mislead you, fermentation takes as long as it takes. Once the head has settled down and you get a constant reading on three consecutive days, it is done. Just leave it a few more days at fermentation temp so that the yeast clean up after themselves then put it somewhere cool so that the yeast drops out. Then keg or bottle. :thumb:

 

[johnnyboy1965]

Dont go on the manufacturers "guidlines"...trust your hydrometer.

 

[SloeBrewer]

+1 to the above.

I give my kits a minimum of 2 weeks, but a recent Nelson's Revenge was still fermenting after 3 1/2 weeks. Just use your hydrometer and when you get the same reading for 3 days (which is 1.014 or below) then it's ready to bottle or keg.

 

[johnnyboy1965]

+1 to the above.

I give my kits a minimum of 2 weeks, but a recent Nelson's Revenge was still fermenting after 3 1/2 weeks. Just use your hydrometer and when you get the same reading for 3 days (which is 1.014 or below) then it's ready to bottle or keg.

After 3 days with the same reading you really should leave it for another week to allo the yeast to clear up any "heavier" sugars.

 

[Piemaster]

Newbie question - Is there any danger of actually over-fermenting? I see the standard advice in the forum is to 'leave it a bit longer'. Assuming time is no object, and you are erring on the side of caution, is it possible to leave it too long on the primary ferment? If so, how long would that be and what would happen?

 

[graysalchemy]

Leaving it for a few days to a week at fermentation temp is usually fine and helps the the yeast digest the diacetyls which can give a popcorn taste in beer. However after that you are best putting it somewhere cooler so that the yeast drops. I also put it in a secondry fermenter usually before cooling. Cool for about a week or until it drops clear then bottle or keg.

 

[mmaguy41]

As a general rule i dont check anything until 2 weeks have gone by, then i take a hydro reading and see where im at. Try not to mess with it until its settled down, you will only risk infection. As for how long is too long generally longer than a week after fermentation has finished is longer than necessary i would say, unless you are racking to secondary/ lagering it. Most of my beers spend around 3 weeks in primary, usually 2 weeks at desired ferment temp and a few days in my cold cellar to drop the yeast out before bottling or kegging.

 

[richtowns]

one lesson i learned is to bin all instructions and go by the hydrometer, leaving fermentation over a few days isn't the end of the world.

 

[mmaguy41]

Let us know how you get on with this kit, its on my to brew list, Ive heard its similar to leffe blonde