Witbier Fermentation Schedule - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Witbier Fermentation Schedule

Reply
 
Thread Tools
Old 06-16-2008, 07:05 PM   #1
big supper
Recipes 
 
Jul 2007
Montreal, Quebec
Posts: 425
Liked 2 Times on 2 Posts



Hi all,

Brewed a wit last wednesday and it seems to have finished fermenting. Our original plan was to leave it 2 weeks in primary and go straight to bottles. We want to reuse the yeast cake and the only opporunity to brew would put us bottling after only 9 days. Is this rushing it way too much or do you think it'll work?



 
Reply With Quote
Old 06-16-2008, 08:29 PM   #2
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 139 Times on 102 Posts


Simply answered with another question: What does your hydrometer say?

If you've flatlined - i.e., if you've observed successive like readings - the beer has finished fermenting, and it's safe to transfer/package it.

You'll get many different opinions as to whether or not it's a good idea to rack it for a little while. Some think it's wise to rack it to a carboy to bulk-age and let the flavors meld a little bit. I think witbier is best consumed as young as possible, rough edges and all, so I say package it. Your mileage may vary.

Cheers,

Bob


__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 06-16-2008, 08:42 PM   #3
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


Two weeks is probably about right... belgian yeast can be stubborn and stay in suspension longer. Once its bottled/kegged you'll want to wait like another 3-4 weeks before drinking any...
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
Reply With Quote
Old 06-17-2008, 09:44 PM   #4
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 139 Times on 102 Posts


Quote:
Originally Posted by sirsloop View Post
Belgian yeast can be stubborn and stay in suspension longer.
Fortunately, clarity is not an issue with Witbier. At least, it shouldn't be an issue; any beer that heavy on wheat and oats will be turbid. Traditionally and stylistically that's okay!

Cheers,

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Witbier Fermentation Temp whenindoubtpilsout Fermentation & Yeast 4 10-13-2009 02:16 PM
Witbier yeast for lambic (main fermentation) Piotr Recipes/Ingredients 1 08-02-2009 12:21 PM
Fermentation Schedule Changes? mroberts1204 General Techniques 3 06-26-2009 12:50 AM
Witbier fermentation question papamike Beginners Beer Brewing Forum 6 06-25-2009 04:49 PM
Lager fermentation schedule fungusamungas All Grain & Partial Mash Brewing 9 06-21-2007 02:10 AM


Forum Jump