# Infection...? **URL:** \ **Category:** Ingredients\ **Created:** [October 3, 2011, 3:24pm UTC](https://forum.homebrewersassociation.org/t/infection/7997 "2011-10-03T15:24:57Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![dciavarro](https://avatars.discourse-cdn.com/v4/letter/d/e9a140/32.png) [@dciavarro](https://forum.homebrewersassociation.org/u/dciavarro)\ **Post date:** [October 3, 2011, 3:24pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/1 "2011-10-03T15:24:57Z")
Nearly a week ago I started fermenting a 1.080 wort.  I used a WLP001 and WLP002 blend for this beer.  Throughout the process I observed good sanitation procedures and have not had any issues in other batches, yet. I pitched a starter to the wort last week and I’m still getting a bit of activity.  The krausen is still in full force, producing C02 and about 3" thick.  For the hell of it I did take a gravity reading, which is about 1.024, with expected FG of 1.021. I realize the yeast may be doing its thing, but it seems to not be slowing down whatsoever. I have **not** noticed any off smells or flavors (and did sneak a taste after checking gravity yesterday). What do you think? ---
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [October 3, 2011, 4:30pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/2 "2011-10-03T16:30:43Z")
I wouldn’t worry, some fermenations take longer than others. perhaps you will end up with a lower FG than you expected but that could be due to a number of other things. ---
**Author:** ![bluesman](https://avatars.discourse-cdn.com/v4/letter/b/97f17d/32.png) [@bluesman](https://forum.homebrewersassociation.org/u/bluesman)\ **Post date:** [October 3, 2011, 4:34pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/3 "2011-10-03T16:34:51Z")
Let it go for another week and take another gravity reading, then report back your findings. Sounds like it’s on track. ---
**Author:** ![dciavarro](https://avatars.discourse-cdn.com/v4/letter/d/e9a140/32.png) [@dciavarro](https://forum.homebrewersassociation.org/u/dciavarro)\ **Post date:** [October 3, 2011, 7:10pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/4 "2011-10-03T19:10:12Z")
Just the bit of confidence I was looking for, thank you. I had yet to see this long of a fermentation with such lack of flocculation. I’ll report back next week. ---
**Author:** ![kit\_b](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kit_b/32/13535_2.png) [@kit\_b](https://forum.homebrewersassociation.org/u/kit_b)\ **Post date:** [October 3, 2011, 7:54pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/5 "2011-10-03T19:54:36Z")
I’ve had 'em go for over 3 weeks, like that. You’re probably safe. What’s the temperature? ---
**Author:** ![davidgzach](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/davidgzach/32/21101_2.png) [@davidgzach](https://forum.homebrewersassociation.org/u/davidgzach)\ **Post date:** [October 3, 2011, 8:57pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/6 "2011-10-03T20:57:10Z")
Could be a lot of factor including the above.  DWRAHAHB!  😉 ---
**Author:** ![mtnrockhopper](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mtnrockhopper/32/8305_2.png) [@mtnrockhopper](https://forum.homebrewersassociation.org/u/mtnrockhopper)\ **Post date:** [October 4, 2011, 1:49pm UTC](https://forum.homebrewersassociation.org/t/infection/7997/7 "2011-10-04T13:49:27Z")
Sounds fine ---
**Author:** ![dciavarro](https://avatars.discourse-cdn.com/v4/letter/d/e9a140/32.png) [@dciavarro](https://forum.homebrewersassociation.org/u/dciavarro)\ **Post date:** [October 5, 2011, 3:34am UTC](https://forum.homebrewersassociation.org/t/infection/7997/8 "2011-10-05T03:34:18Z")
Temp has been just below 70 degrees farenheit.  Thankfully enough floccuation began yesterday after I got all worried and such.  I guess what’s even more strange is that all my other brews (10 batches) fermented quickly and similarly.