Take Care With Hydrometer Readings

Its funny, I was thinking my Maple Wheat was low too, came out 1.05 instead of 1.08. But given your story I think I may have made the same mistake. Thanks for sharing! A week in the Primary and now 10 days in the secondary and she's still making bubbles. (65F). My first wheat, so I'm pretty anxious to see how it turns out.

Dan, I've never done a wheat, so can't comment on why your fermentation is taking so long. I doubt, however, that you made the same mistake I did. In your case, the extract has almost all been fermented, and everything in the fermenter should be well mixed by that process. What I did wrong was to take a sample from the top of the wort in the kettle, in which case the more concentrated stuff had settled to the bottom. Also, if you're getting a reading below 1.010, the fermentation must be pretty thorough. My beers typically finish out at between 1.015 and 1.020, due to the non-fermentables in the wort. I'd be interested to know what temp you're at and what yeast you used. Also, how long after pitching did you get active fermentation?

I bottled it up last night, finished about 1.02, in the primary it fermented for about 7days, given the busy time of the year I moved it to the secondary to hold until I could get around to bottling and it started fermenting again, not madly, but evident by some occational bubbling in the airlock and some tiny bubbles rising to the top of the carboy. temp was about 65 and used a bavarian wheat yeast (dont have the name number in front of me).

This was my second all grain attempt, my first went so well, this one not so much. My extraction was not ideal, my strike temps were a little low, every batch is a lesson learned I suppose.