I’ve got a 1.087 OG barleywine that I dry hopped with 1 oz of saaz pellets when I transferred to my secondary (cal lager @ 63F). I’m still getting fermentation after 17 days in the secondary . Do I need to be concerned about having the hops in there for much longer, and maybe think about racking to another carboy, or should I RDWHAHB?
Is it just outgassing? I would think fermentation would be done by now even at 63F. Gravity check will tell you.
I don’t think the hops will be a problem, but do what feel comfortable.
I have left dry hops in a fermenter for a month with no problems. Although, if I were to do it again I would removed the hops sooner and add more fresh dry hops to really enhance the aroma.
I think it’s still fermenting. It’s just been chugging along at a bubble every 15 sec of so for the last week. I’ll give it some more time. I don’t like to do any more SG checks than absolutely necessary. I’ve been giving the carboy a shake once a day and it still keeps going. I would think that simple outgassing would only keep the airlock going for a day or two.
It might, but every time you shake the the carboy you’re helping more of the CO2 come out of solution. Take gravity readings over the next few days.
+1
Once the gravity has leveled off the fermentation is complete. The beer is probably done by now but confirm that with at least two consecutive gravity readings first. Let us know how you make out.
+1 Counting the number of bubbles only tells you how many bubbles there are…Gravity is the way to go or
as in my case extended fermentation times. 3-4 weeks+…