I did this batch 2 weeks ago
I followed the recipe except used Wyeast Belgian Wheat 3942 instead of WLP400 or Wyeast Belgian Wit 3944 because that's what the store had. No starter.
It's been fermenting between 63-68.
OG of 1.055
Tested today at 1.018
With an attenuation of 72-76% does that mean I should expect a fg around
1.013-1.015? 1+(.055*.24) - 1+(.055*.28)
According to beersmith, this is right on target for the yeast at the end of primary for a 2-stage ale ferment. Is there any benefit to racking to secondary to let it taper down to FG or should I just let it sit for a week or two more in primary? Should I bump the temp a bit or just let it ride?
I've heard that belgians can take a while to hit FG so figure it may not be stuck just working its way down slowly. I gave it a little swirl to help knock down the krausen which let a lot of yeast into suspension so am hoping that will help kick things back up.
I'm using starters now and wonder if this might be a yeast pitching issue or if it is just a slow ferment?