Ok, on the 22nd and 23rd of April I brewed a Belgian Tripel and a Belgian Wit repsectively. The Tripel had an OG of 1.076 and the Wit had an OG of 1.046. Both were pitched with starters and both took off in <10hrs. Both bubbled hard for 3~4 days and then slowed to almost no bubbling at all.
I popped the lids for a gravity check yesterday. Both stil had a heavy krausen layer and foam on top. The tripel had fermented down to 1.022 and the wit was down to 1.014. I gave eacha stir with a sanitized racking cane to knock down the krausen and then racked them into carboys for a nice long secondary. By the time I finished racking, both were now once again bubbling furiously.I popped into the basement to check on them this morning, and the Tripel was still bubbling away and had a little foam on the surface (< 1/4 in.). The Wit was bubbling hard again and had ~2" foam and krausen crud on the top.
Did I rack too soon? Will the krausen in the Wit require a second racking? Will the krausen fall? Why did neither krausen fall, despite no bubbling in a few days? Is this typical of using a starter?
I feel like a newbie with so many questions!!
-Todd
I popped the lids for a gravity check yesterday. Both stil had a heavy krausen layer and foam on top. The tripel had fermented down to 1.022 and the wit was down to 1.014. I gave eacha stir with a sanitized racking cane to knock down the krausen and then racked them into carboys for a nice long secondary. By the time I finished racking, both were now once again bubbling furiously.I popped into the basement to check on them this morning, and the Tripel was still bubbling away and had a little foam on the surface (< 1/4 in.). The Wit was bubbling hard again and had ~2" foam and krausen crud on the top.
Did I rack too soon? Will the krausen in the Wit require a second racking? Will the krausen fall? Why did neither krausen fall, despite no bubbling in a few days? Is this typical of using a starter?
I feel like a newbie with so many questions!!
-Todd