New answers tagged carboy
TAKE THE STOPPER OUT! THIS IS A SERIOUS ACCIDENT WAITING TO HAPPEN! Unlike glass bottles, glass carboys are not designed to hold pressure. 4 tsp in 1 gallon will produce about about 2.4 volumes of CO2. The pressure created will be significant - at a minimum 22 PSI, but likely more than that, since fermentation proceeds quicker than the CO2 will dissolve, ...
Carboys are not designed to hold pressure, If I were you I would airlock it, let the added sugar ferment out and then bottle. You could potentially have an explosion waiting to happen...at best you will end up with a cracked and broken carboy
What yeast are you using? I've had 2-3 month primaries with saisons in the past, nothing to worry about. From http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60 This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures.
I used WY 3724 in my last saison. My records show 60 days to go from 1.053 to 1.005, but I kept the temperature at 88 F. for most of that. For the first few days, the yeast is very active. However, the krausen falls, and the yeast slows down once 50% apparent attenuation is reached. If you raise the temperature and are patient, the yeast will keep going and ...
In my dealings with Saison yeast they take a bloody long time to finish primary fermentation, 105 days doesn't sound untoward to me. You'll find that it'll be slowly bubbling for the whole time. It's definitely a patience yeast, and you'll probably want to make enough so you can check the gravity every 3-4 weeks to ensure it's still going (and to give you ...
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