In another post I talked about getting a temp control for a deep freeze. The day after I pitched, the temps got down into the mid-fifties because of some iced over jugs that were in the freezer. I made some adjustments, and the temp gradually rose to around 66-67. Tomorrow will be day seven, and I’m still getting a steady flow of bubbles (approx. 5-7 seconds). This is a Single Hopped Best Bitter that should only take a week with the safale-s04. I know that this time is a ballpark, and I’m not panicking whatsoever.
I have not taken a gravity reading because there’s still steady fermentation, and I don’t want to risk infection. I am in no hurry for the fermentation to finish, but I just wanted to see if you guys thought the yeast may have been slowed by the low initial temperature. There are no bad smells, so I assume that there are still plenty of yeast working, even though there’s not a thick krausen like there was initially.
I am guessing that with the temperature being controlled better that this batch may take longer than others where I’ve had to swamp cool and had very little control over the temp. They were usually done around four days.
Lastly, at what point has fermentation been going on too long if the bubbles are still steady? Just thought I’d get some feedback about extended fermentation times.