My newest brew in primary is a Belgain Witbier from Salt City Brew Supply.
I brewed it a week ago, 4/7/2013, OG was 1.040, It's supposed to be 1.049 but I only boiled 3.5 gallons...
today, 4/15/2013 it's at 1.030, probably a much more accurate reading.
So 1.049 to 1.030 in 8 days, is that normal?
I opened it up yesterday and noticed a lot of activity on the top (krausen), then later I read that some of them won't sink for a month or so....so I opened it up (the only bucket fermentation I've done so far) and the thick layer is still bubbling.
I guess it's fine..................but it seems slow! Recipe calls for 7-14 days in primary @ 60-75F, or 4-6 days in primary & 10-14 days in secondary.
One thing where I didn't explicitly follow the instructions - --- I used the smack pack wyeast 3944. I pulled it out of the fridge, left it for ~30 minutes, smacked it, wanted to leave so I pitched it before the pack had swelled very much.
**fermenting around 61F**
I brewed it a week ago, 4/7/2013, OG was 1.040, It's supposed to be 1.049 but I only boiled 3.5 gallons...
today, 4/15/2013 it's at 1.030, probably a much more accurate reading.
So 1.049 to 1.030 in 8 days, is that normal?
I opened it up yesterday and noticed a lot of activity on the top (krausen), then later I read that some of them won't sink for a month or so....so I opened it up (the only bucket fermentation I've done so far) and the thick layer is still bubbling.
I guess it's fine..................but it seems slow! Recipe calls for 7-14 days in primary @ 60-75F, or 4-6 days in primary & 10-14 days in secondary.
One thing where I didn't explicitly follow the instructions - --- I used the smack pack wyeast 3944. I pulled it out of the fridge, left it for ~30 minutes, smacked it, wanted to leave so I pitched it before the pack had swelled very much.
**fermenting around 61F**