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06-21-2006, 01:34 PM
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#1
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Senior Member
Join Date: Feb 2006
Location: New Orleans, LA
Posts: 586
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"Wit" fermentation...?!?!
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I have read that fermentation with "Wit" beers can be longer than jsut an ale type of beer... I brewed a wit and it sat in the primary for 2 weeks with activity the entire time... once the activity slowed there was still krausen ontop, which I thought was weird...but I still transfered to the secondary, where it still bubbled for a few more days... it seemed like this beer was never going to finish fermenting... I transfered it to a keg last night, so we'll see how it'll taste in a few days... has anyone else had something like this happen..?? Thanks..
Jester
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06-21-2006, 02:04 PM
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#2
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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My first and only Wit was brewed back in May. It went like mad for 10days. It stopped bubbling but had a monster Krausen on top. I stirred/knocked down the Krausen and racked it. In the secondary, it formed another monster krausen and bubbled for another 8 days. Krausen would not drop...I needed to rock/stir the carboy once or twice a day for ~3days to get that puppy to drop. Bottled, carbed, conditioned ~2wks. With a little slice of orange in the glass.....awsome beer. One of my wifes favs.
Relax...have a beer. Wait for the Wit.
-TOdd
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06-21-2006, 02:06 PM
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#3
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Senior Member
Join Date: May 2006
Location: Grand Junction, CO
Posts: 134
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What yeast did you use? How were your temps during primary/secondary? I've brewed a "Wit" like beer recently but I used an American wheat ale yeast.
Marc.
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06-21-2006, 02:29 PM
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#4
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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I used Wyeast 3944 Belgian Wit. I did the primary at 66~68F. I did the secondary at 62~65F.
-Todd
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06-21-2006, 02:47 PM
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#5
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Lacks intriguing title
Join Date: Jan 2005
Location: Twin Cities, MN
Posts: 4,846
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The belgium wit yeasts do that. I've done two - one took 7 weeks the other 5. I waited for the krausen to fall...
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06-21-2006, 06:01 PM
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#6
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Senior Member
Join Date: May 2006
Location: Grand Junction, CO
Posts: 134
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3944 Belgian Witbier Yeast.
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
Unique properties: A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. Flocculation - medium; apparent attenuation 72-76%. (62-75° F, 16-24° C)
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06-21-2006, 06:26 PM
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#7
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Senior Member
Join Date: Sep 2005
Location: Wixom, MI
Posts: 558
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My Wit came out almost exaclty like Hoegarden...from what I remember of my last Hoegarden.
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06-21-2006, 07:30 PM
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#8
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Senior Member
Join Date: Feb 2006
Location: New Orleans, LA
Posts: 586
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I broke my hydrometer before this brew, so I didnt get a chance to take gravity readins, but I hope it was done fermenting... I'm sure it was though... it had a full month, 2 weeks in primary and 2 weeks in the secondary.... I'll know in a few days...
someone asked for the temps during fermentation... My temps were steadily held at 69-70 degrees...
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07-02-2006, 02:56 PM
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#9
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Junior Member
Join Date: Jul 2006
Posts: 4
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Hello,
I guess that even after I peruse this forum for hours that I haven't done enough research on the Wit beer that I brewed yesterday. I used WL400 Belgian ale. It's been sitting at 72 degrees F for almost 20 hour, and no sign of activity. Is this yeast slow to start and slow to ferment? I didn't even consider this until I saw this thread. I may have grossly underpitched as well. The vile gushed, and I didn't get that much of it into the starter. The starter wasn't active either. I did the sign of the cross and pitched anyway. Does anyone know what to expect from this yeast strain?
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Life is not measured by the number of breaths we take, but by the moments that take our breath away.
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07-02-2006, 04:25 PM
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#10
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Senior Member
Join Date: Dec 2005
Location: Trenton, IL (32 Miles East of St. Louis)
Posts: 355
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Quote:
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Originally Posted by anderson0739
Hello,
I guess that even after I peruse this forum for hours that I haven't done enough research on the Wit beer that I brewed yesterday. I used WL400 Belgian ale. It's been sitting at 72 degrees F for almost 20 hour, and no sign of activity. Is this yeast slow to start and slow to ferment? I didn't even consider this until I saw this thread. I may have grossly underpitched as well. The vile gushed, and I didn't get that much of it into the starter. The starter wasn't active either. I did the sign of the cross and pitched anyway. Does anyone know what to expect from this yeast strain?
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Check this link: http://www.whitelabs.com/
Cheers!
Justin
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Cheers! J.R.
Quote:
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Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!
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Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty
"It's just like anything else"
"It's not rocket science"
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