When home brewing beer, Is it possible to ferment too long? My brew has been fermenting for two weeks, and has not reached its final gravity, although still actively bubbling about every minute from the airlock.
by 
rotortrash
ANSWERS: 3
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It may start to develop odd flavours if you leave it too long. It seems like some of your yeast was not alive or maybe the temperature has not been right (too low). Here are some good sites that may help you. Troubleshooting guide... http://tinyurl.com/ys4tlp Home-brew advice... http://www.mrgoodbeer.com/ Home brew on line community, they may be able to give you good advice... http://tinyurl.com/2o8vgr
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Thanks, I think that the temperature was a little on the cool side for this beer. It was a strong ale and called for 70-75 during fermentation but I was unable to control the temp and fermentation took place between 60-65. The initial gravity was 1.070 and at two weeks it was 1.040, I have given it a couple more days, but I am thinking, should I bother putting priming sugar in for bottling or will this only make matters worse. Thanks in advance for the help.
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What is the temperature. Was the temperature constant. Was the temperature too cold below 63f (18c). Too cold a temerature will stagnate and spoil the beer.Also flucuating temp will do the same. I suggest to set a tempature of about 70f(21c) then let it stand. It should complete in 4 to 7 days. I have never bothered with an air lock. I just use a firmly closing food safe container.REMEMBER----CLEAN,CLEAN,CLEAN, Sanitized bottles prove a never fail batch. Ive made about 80+ batches of bee and enjoyed evry one of them. A batch is 68-75 bottles. Hope this has been helpful
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