SOMDBrewer
Member
I made a Belgian wit on Jan 19th and its still fermenting. I used Wyeast brand Belgian Witbier yeast 3944. My OG was 1.057. Temp has ranged from 65 to 70 degrees over the last two weeks. I'm pretty anal about sterilizing so I don't think it's that, but the beer seems to be hazing up so I'm concerned. So do I have an infection or can this yeast strain really take this long to ferment.