Just brewed a blegian wit on Sunday. As of yet, nary a bubble in the primary.
I've heard that blegian yeast strains can be a bit slow out of the blocks. Is this true or should I be worried?
Here's the short story ...
Brewed on Sunday night
Recipe:
Steeped @ 150 for 20 minutes
1/2# belgian aromatic
1/2# flaked oats
1# 2-row (for the oats)
Brought the grains up to 170 and then removed the bag.
Brought to boil and added 8# of Alexanders wheat malt extract.
Brought that to a boil and hopped.
1 oz Kent Goldings (forget the alpha, but around 4 i think) for 60 min
1/2 oz Liberty (around alpha 3) for 15 minutes
3/4 tsp corriander
3/4 oz bitter orange peel
1/2 oz Liberty hops for 3 minutes
1/4 tso corriancer
1/4 oz bitter orange peel
Cooled and strained, transferred to the primary and topped off to 5 gallons.
Pitched the Wyeast Belgian Wit yeast.
The smack pack didn't expand as much as an ale pack does. It got a little bigger, but certainly not "swollen". I figured it was just the strain.
Anyone have experience with this yeast? I figure I'll give it another day and see before I repitch. BTW, the fermenter is sitting in the basement at around 65 degrees.
Thanks
I've heard that blegian yeast strains can be a bit slow out of the blocks. Is this true or should I be worried?
Here's the short story ...
Brewed on Sunday night
Recipe:
Steeped @ 150 for 20 minutes
1/2# belgian aromatic
1/2# flaked oats
1# 2-row (for the oats)
Brought the grains up to 170 and then removed the bag.
Brought to boil and added 8# of Alexanders wheat malt extract.
Brought that to a boil and hopped.
1 oz Kent Goldings (forget the alpha, but around 4 i think) for 60 min
1/2 oz Liberty (around alpha 3) for 15 minutes
3/4 tsp corriander
3/4 oz bitter orange peel
1/2 oz Liberty hops for 3 minutes
1/4 tso corriancer
1/4 oz bitter orange peel
Cooled and strained, transferred to the primary and topped off to 5 gallons.
Pitched the Wyeast Belgian Wit yeast.
The smack pack didn't expand as much as an ale pack does. It got a little bigger, but certainly not "swollen". I figured it was just the strain.
Anyone have experience with this yeast? I figure I'll give it another day and see before I repitch. BTW, the fermenter is sitting in the basement at around 65 degrees.
Thanks