I made a 6 gallon wort that had 6lbs. of wheat syrup and 6lbs. of barley syrup. I added hops toward the end of a 1hr. boil. When it came time to chill I immersed my copper pipe chiller into the boil and let it steilize for a few minutes. I then turned on the water flow, only to find out the wort chiller had burst during the winter in several places and was dumping cool water INTO the wort. I now had about 8 gallons of wort total, with 2 extra from the leaking chiller. I didn't know exactly what to do, so I added another 6 lbs. of barley extract and boiled it for a few more minutes. Then I ice bath cooled the wort and pitched it into two fermenters. One had bavarian yeast, the other had dry brewers yeast which had been started in water. The one with the dry yeast went into a furious bubbing fermentation, which ended after about four days. I added sugar and bottled this, as it had an alchohol potential drop from 8% to 2%. this beer tastes of wheat beer, but perhaps a bit bitter. The other batch with the bavarian yeast is still bubbling after two full weeks. I've never had one go this long. Should I let it go until the bubbles become less frequent? They are still quite steady at about a dozen or more per minute. The kruasen is still on top of the liquid, and looks like it just formed, having that "toasted marshmallow" color still. I haven't bothered with a gravity reading yet with it still bubbling and all. The fermentation temp has been fairly steady at around 75.