Hello I think I may have under fermented my Belgian wit. It fermented for around 14-16 days at temps ranging from 68-70 f. I didnt notice any more bubbles from the airlock and I know this isnt the best way to know if it is done. I didnt have a hydrometer at the time. When I transferred it to the secondary at day 15 I took a sample and it seemed a bit sweet. If fermentation didnt finish in the primary would it finish if I just leave it in the secondary without adding additional yeast? I added the White Labs WLP400 which I have read that it may take longer for this strain to completely ferment.
Recipe
Preboil
6 gallons water
Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)
3/4 oz. Tettnanger (60 minutes)
3/4 oz. Saaz (60 minutes)
1/4 oz. Saaz (flameout)
1/4 oz crushed coriander (flameout)
1/4 oz bitter orange peel (flameout)
1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
Yeast
WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees
Recipe
Preboil
6 gallons water
Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)
3/4 oz. Tettnanger (60 minutes)
3/4 oz. Saaz (60 minutes)
1/4 oz. Saaz (flameout)
1/4 oz crushed coriander (flameout)
1/4 oz bitter orange peel (flameout)
1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
Yeast
WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees