I brewed a Midwest Boundary Waters Wheat kit 8 days ago. I used White Labs WLP320 and pitched directly into the carboy (no starter) into the wort which was 68*.
I always heard wheat beers ferment pretty quickly but this batch only had a krausen about 1" thick from the beginning and 8 days from pitching it is about the same thickness with my blowoff bubbling about once every 10 seconds. The fermentation was always about 66*-68*.
Of course I'm going to let it keep going as fermentation is obviously still continuing (I havent taken any gravity readings yet though) but I hear of people bottling hefeweizens 10-14 days after pitching. This is my first wheat and first time using liquid yeast.
Is my fermentation going a bit slower than average? This is only my 3rd brew but in my first two batches the krausen had already fallen within a week using dry yeast.
I always heard wheat beers ferment pretty quickly but this batch only had a krausen about 1" thick from the beginning and 8 days from pitching it is about the same thickness with my blowoff bubbling about once every 10 seconds. The fermentation was always about 66*-68*.
Of course I'm going to let it keep going as fermentation is obviously still continuing (I havent taken any gravity readings yet though) but I hear of people bottling hefeweizens 10-14 days after pitching. This is my first wheat and first time using liquid yeast.
Is my fermentation going a bit slower than average? This is only my 3rd brew but in my first two batches the krausen had already fallen within a week using dry yeast.