Looong fermentation

[KentishMan]

Hi folks,
I’m currently fermenting a high ABV double hopped IPA Using US-05 yeast.
I transferred to the fermenter on the 12 June, and active fermentation started quickly and was VERY active for a week.
We did have a few really hot days during that first week, but I managed to keep the temp within the spec for the yeast (just!).
As per the recipe, I added the first dry hops when the fermentation started to slow, but nearly 3 weeks after fermentation started…it’s still going!

I keep testing gravity, and currently down to 1.004, and a quick taste test says I don’t have diacetyl flavours, in fact the taste is starting to mellow out a bit, which is good.

I wanted to ask if you have also had long fermentations like this?
I know I may have some hop creep keeping the fermentation going, but the taste says maybe not.
So I guess my options are…leave it to run it’s course.
Or transfer to another clean fermenter and coarse filter to stop and hop residue transferring over, then let it run its course.

 

[Clint]

I've had one kit in particular do this,think it was the Youngs American IPA which took about a month to hit fg.
I think the longest AG has been just under 3 weeks.

 

[Baldbrewer]

Had my first recently with a fermentation of 3 weeks for a wheat beer using imperial yeast B44 whiteout.
I'd never used this yeast before and had I read t'internet I would have seen it takes longer than normal!

That's what I love about brewing , always learning even 10 years in lol.

 

[Neil Whittaker]

If you have hit your targeted FG AND there is no diacetyl flavours, then personally I would be tempted to cold crash it. This would save you moving the beer around which would introduce more risk.

This assumes you have a fridge to pop your fermenter in.

 

[KentishMan]

This assumes you have a fridge to pop your fermenter in.

That would be a great idea, and kind of where my mind was going….but alas, no fridge to cold crash in.
A definite investment for the future I think.