Just checking to see if others have had a similar experience with this yeast…
I’m using WY1469 West Yorkshire yeast in a 1.050 OG English Brown Ale recipe (based on Southern English Brown, but slightly higher in gravity than if it were to style). I started fermenting at 68F for 4 days, then 70F for 2 days. There is still a nice layer of kreusen on top of the fermentation in the carboy. I have not taken a gravity, because there is still kreusen and I’m assuming the beer is still actively fermenting.
any thoughts? is this just a long fermentation? typical of this yeast? I would expect a longer fermentation from a barleywine or IPA, but not with a beer with a gravity like this… I guess it will be finished when it’s finished, but I’m still curious. This is my first time using this yeast, and I have very limited experience with English yeasts in general.