rack to secondary or leave it alone???

I have a Belgian Wit I brewed on Superbowl Sunday. Its been a bit of a train wreck brew from the get go although the mashing / cooling process was good. I had noticed that after I pitched the yeast (diredt pitch.. yeah I know I should have used a starter) the yeast was 3 DAYS past the best by date. Therefore I had a 5 day lagtime before any sign of fermentation. (air lock / krausen) Shes still bublin and foaming today and Im going to be out of town for the next week. Should I rack to a secondary or let er be? Should I let that brew sit for another 10 days in the primary before bottling? I think I know the answer but wanted some experienced feed back. Thanks in advance...

Leave it. There's no real use for secondary for a beer like that. You're going to get varied opinions on that too but I would leave it for 12-14 and check the gravity. Once stable, bottle away! Congrats on your beer!

You will be fine leaving it in the primary until you reach your FG. I agree with Hello that racking to a secondary is not needed for a Belgian Wit. Cheers!

First, 5 days past the best date is not a problem. A starter may have been a good idea, but in any case you are brewing a wit, so a little less yeast is not a big problem. I am guessing the lag time was due to a low cell count and (guessing) low oxygen. That's not unexpected and if the temps were kept relatively low probably didn't harm the beer in the least.

I agree with the others. A witbier is MEANT to be a cloudy beer. There is no reason to rack the beer off the yeast. Just let it ride until fermentation is complete and then bottle. If you kept the beer at about 62-65, you might bring it up to 70-75 for a couple of days when it get down in gravity, just to make sure the yeast is completely finished. Then rack to bottling bucket and bottle it up!

Wit is cloudy, somewhat yeasty, and they are usually very quick beers. I tend to ferment mine for about 2 weeks before kegging, but it depends on the fermentation temps and how lazy/busy I am.

THats what I have been reading. My mistakes and worries regarding this brew might be helping to make it better. I have no choice but to ferment in my basement and with the outdoor temp hovering around 0 above, air temp where in fermenting in around 55 - 60. I'll let it ride. Thanks.