Taking it's time

[Popspicker]

I have a malt extract and steeped grains brew in the FV at the moment which I can't wait to barrel as I am keen to get a super stout recipe on the go.
It seems to be dragging it's feet after 11 days in there , it is still bubbling.
I have been a lot more careful about the temp this time though and kept it to a steady 18-19, as I used a Brew Belt on my first 2 brews and they have a bit of a dodgy taste.
Would you just be patient until the bubbles stop?

 

[Dave1970]

I wouldn't worry about it, lots of brews take that long. As you said it'll be better for a slower ferment. My current brew has been in primary for 9 days now, most of that at 18.5C, stepped it up to 20C the last couple of days to help it finish. If the gravity is steady tonight I'll chill it down to 5C for a few days to drop the yeast and then bottle at the weekend. Patience is usually rewarded :thumb:

 

[bobsbeer]

The speed depends on your yeast and temp. Lower temp means slower fermentation, but usually better results. Keep with it.

 

[Popspicker]

Thanks for that fellas...just what I wanted to hear really

 

[RobWalker]

Bubbles don't equal fermentation, your beer will continue to push co2 out for weeks after it. You need to take FG readings a few days apart and see if they match to see if fermentation has completed, at which point it's fine to clear/keg/bottle :)

 

[Popspicker]

Thanks Rob
I'll test later on today then