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Airlock activity at 6 weeks?

:shock: My brother recently did his third batch ever, 2nd all grain. It’s a saison using Wyeast 3724. The ambient temp of the room he has been fermenting is 75-80 (too warm, I know). Still seeing airlock activity at six weeks, doesn’t make any sense to me, but I’ve never fermented that warm, used that yeast or brewed a saison. Any ideas?

I have had similar results with this yeast. I ramped up to 85° because of Wyeast’s website and it took every bit of 5 or six weeks to complete the fermentation. I don’t have Beersmith available right now but I think mine went to 1.006.

How frequent are the bubbles? It could just be CO2 coming out of solution. I’ve had a barleywine in secondary for almost 9 months and it still bubbles now and then.

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