Belgian Wit Yeast Question/Problem - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Belgian Wit Yeast Question/Problem

Reply
 
Thread Tools
Old 11-13-2012, 09:57 PM   #1
fierceredbeard
Recipes 
 
Nov 2012
Tucson, AZ
Posts: 7



I've read a few similar problems through out this site but I can't find an answer I'm completely satisfied with...with that saying here's the problem...

I brew from kits from the local home brew store and I haven't had any problems with fermentation starting to date. Usually everything starts within 24 hours and I can see action in the air lock.

I did a Belgian Wit on Saturday. Cooled it to about 64-68 degrees, pulled it out of the fridge and pitched the room temp yeast. It was about 70 in the house at that time. I used the White Labs Belgian Yeast.

The Starting Gravity was 1.060, which was dead on according to the home brew list.

It's Tuesday now and I haven't seen any action in the air lock. The temp has remained between 64-68 degrees according to the stick on temp gauge on my fermenting bucket. I even wrapped a sweater and towel around it hoping it'd heat up a little bit. I did open the bucket today to see if anything looked wrong and there was foam in there...again no action in the air lock.

Any help/suggestions would be appreciated...and I've already relaxed and had a home brew...a few actually...and now I'm worried haha...

Thanks!



 
Reply With Quote
Old 11-13-2012, 10:17 PM   #2
crazyirishman34
HBT_LIFETIMESUPPORTER.png
 
crazyirishman34's Avatar
Recipes 
 
Aug 2010
Newton, MA
Posts: 1,812
Liked 87 Times on 76 Posts


Sometimes if you don't make a starter your lag time will be pretty long. What is the date on the tube/packet? With liquid yeasts I like to use a starter pretty much 100% of the time. The foam is most likely the start of fermentation. Just keep an eye on it if you get more foam you know that fermentation is underway. The air lock is not a really great indicator of fermentation you could have a leak in the bucket seal.



fierceredbeard Likes This 
Reply With Quote
Old 11-13-2012, 10:26 PM   #3
fierceredbeard
Recipes 
 
Nov 2012
Tucson, AZ
Posts: 7


Thanks for the response. I'm certain that the tube of yeast wasn't expired or very old. Usually everything I get from the store is really fresh. Unfortunately I don't know the expiration date on it...tossed it in the trash that night...

I've usually kept everything between 70-75 degrees for the fermentation stage and I notice bubbles within 24 hours.

Haven't had anything take as long as 3 days. I'll keep my fingers crossed.

Should I continue to transfer to my 2ndary in a few days or hold off. Usually I can tell when fermentation is about done by the airlock...at least that's what I've used in the past and things have turned out fine.

Thanks again!

 
Reply With Quote
Old 11-13-2012, 10:36 PM   #4
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


If you are looking for the true Belgian flavors to come through you really should be fermenting in the low 70's to achieve the proper flavor profile. Fermenting colder will slow the yeast down and that could be what's wrong. They are also usually rated as high flocculation so they drop quick.

Raise the temp and give the vessel a swirl to rouse the yeast and let the beer finish fermenting before you consider racking to a secondary. This means you take two gravity readings over 3 days to verify FG. In all honesty, unless you are planning on adding anything to the beer you could leave it in the primary for 2-3 weeks and allow the beer to finish and clear and then package
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

fierceredbeard Likes This 
Reply With Quote
Old 11-13-2012, 11:13 PM   #5
fierceredbeard
Recipes 
 
Nov 2012
Tucson, AZ
Posts: 7


Awesome thanks!

 
Reply With Quote
Old 11-13-2012, 11:26 PM   #6
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,607
Liked 351 Times on 305 Posts


You may just have a leak in your vessel, so no CO2 is escaping through the airlock to cause bubbling. The only way to know if you've had fermentation is to check the gravity, but I wouldn't worry just yet.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 11-14-2012, 12:15 AM   #7
fierceredbeard
Recipes 
 
Nov 2012
Tucson, AZ
Posts: 7


thanks for the heads up. I've got a 6.5 gallon primary bucket, I'm wondering how fast the lid would get worn out. I've done about 9 beers total with this current set up.

Appreciate the help!

 
Reply With Quote
Old 11-14-2012, 12:39 AM   #8
mikecshultz
Recipes 
 
Oct 2012
Posts: 122
Liked 3 Times on 3 Posts


I brewed a Belgian wit a couple weeks ago. It started bubbling after like 12 hours, but didn't pick up until at least 72 hours. I wouldn't worry about it too much. If you still aren't seeing any signs of fermentation (e.g. Bubbling, krausen) you can always just aerate again and pitch more yeast. Hope that helps.

 
Reply With Quote
Old 11-14-2012, 12:45 AM   #9
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


My bet is daksin is right. When you opened it up and saw foam that's a pretty good indicator that you have fermentation, or there was fermentation activity. You can check for a seal be pressing on the lid of the bucket and see if you get any bubbles in the air lock. But like others have said it could be slow. Did you shake it for 40 seconds before pitching? Also, a 5 gallon batch of 1.060 wort would be better off with 2 vials of yeast, or a starter.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 11-14-2012, 12:54 AM   #10
crazyirishman34
HBT_LIFETIMESUPPORTER.png
 
crazyirishman34's Avatar
Recipes 
 
Aug 2010
Newton, MA
Posts: 1,812
Liked 87 Times on 76 Posts


Also it is a better practice to use hydrometer readings to determine when fermentation is finished. If you get the same reading 3 days running you know that it is done.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
question about Belgian yeast Jeepaholic Fermentation & Yeast 4 09-13-2012 12:12 PM
Belgian yeast culture question rancid45 Fermentation & Yeast 4 04-13-2012 05:28 AM
Belgian Tripel Yeast Question tcworks2 Beginners Beer Brewing Forum 12 02-11-2012 05:03 PM
Yeast Washing Problem/question ghank15 Fermentation & Yeast 16 12-08-2011 03:37 AM
Problem with my belgian ale? hellfireSam All Grain & Partial Mash Brewing 5 09-28-2008 10:49 AM


Forum Jump