Wyeast 3944 experience

Hey all,

So I used Wyeast 3944 for my Belgian Wit. I didn't use a starter, because I had great success with my last Smack Pack. I probably should have, since this guy took forever to get going. I've been giving it a nice shake every now and then.

My grain bill was 3 lbs extra light DME, 2 lbs wheat DME and 2 lbs honey.

I'm at 1.014...down from 1.060 and my FG should be 1.005 - 1.010. There is still a small krausen and it is still bubbling every 20 seconds or so. I use a pail that is probably not well sealed and my Nottingham yeasts haven't even produced bubbles!

So anyone know what is going on here? Is it just that this yeast produces more CO2 than other strains? Or, maybe, it's gotten to the barley/wheat but is taking its time with the honey?

My sample tasted great, so I'm happy with the results, but confused as to why this is acting so different than prior batches.

1.060 to 1.014 gives you 75.6% attenuation. According to the Wyeast website, 3944 gets about 72-76% apparent attenuation. Sounds like its just about done to me. How long have you had it in the fermenter?

8 days... I would think so too, but it's apparently still producing so much CO2. Much more than other yeasts I've used.

Don't go by your airlock. Only determine if your beer has finished fermenting by checking your gravity. For instance, your beer could be done fermenting but still releasing dissolved CO2.

Ah, that makes sense...maybe shaking it has caused it to release CO2 more quickly?

Yep that would do it.

The more you know. Thanks!

DrinksWellWithOthers said:

Don't go by your airlock. Only determine if your beer has finished fermenting by checking your gravity. For instance, your beer could be done fermenting but still releasing dissolved CO2.

Click to expand...

Can you explain that further? My 3944 has been going for 12 days and just is creeping on the 1 bubble every 10 seconds vs 5 seconds that it has been for the past 10 days. I cant imagine its done if its still that active..??

Airlocks are for preventing stuff getting in and letting excessive CO2 out. Go by specific gravity, not airlocks. Airlocks for me anymore are entertainment for friends.

Just a note. My 3944 liked being shook up after a while. I went from 1.043 to 1.019 in 12 days. Shook/swirled. Got from 1.019 to 1.013 in 2 days (with slower airlock activity). Left it for another 5 days now at 1.011. I'm bottling in a couple days but I'm already at 75% AA and it maxes out at 76%, so I'm pretty happy. And after a few taste tests, other Belgium Wit's have a run for their money for sure, I'm majorly impressed.