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Old 05-23-2009, 10:07 PM   #1
Dec 2008
Kyle, Texas
Posts: 36

Hello all
For the first time I am using a temperature controlled environment for my fermentation. I would like to get input from others as to what temperature you used when making a Belgian Wit beer?

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Old 05-23-2009, 11:30 PM   #2
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CharlosCarlies's Avatar
Jan 2009
Conroe, TX
Posts: 713
Liked 10 Times on 8 Posts

Are you going to have a probe actually inside the beer (via thermowell, etc.) or will it be ambient temps?

If it's ambient, I'd shoot for something in the 65-70F range since the fermenting beer itself will be several degrees higher. (67-74F is what White Labs recommends ).

edit: Just realized you were from Kyle! Howdy neighbor!

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Old 05-25-2009, 09:47 PM   #3
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
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I pitch at 65*F or so and let it ride at room temp. It usually gets up to 76-78*F or so. Belgians are the exception to the rule IMO. If you ferment around 68*F it will be clean... too clean, IMO, for a wit, it will have very little yeast character (it'll be like a Blue Moon rather than a Hoegaarden).
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