Hey all,
I did a Belgian Wheat partial mash from AHS a couple weeks ago. I had it in the primary for two weeks. Everything was good at the start - started fermenting and i saw the bubbles coming out of the airlock for a good week. Started to die down after the first week, but about every 5-10 seconds I would see another bubble. Usually, I would transfer to secondary after the first week, but I saw the bubbles and figured a couple more days would be good to mellow out the bubbles. I transferred the brew to secondary after two weeks and the gravity read about where it should (went from 1.060 to 1.016 - pretty close to the instructions). After a day, the airlock couldn't handle the furious bubbling and started to foam out a little bit. I switched it to a hose and a bucket of sanitized water after that. So now approaching 3 weeks (2 in primary, 1 in secondary) and it's STILL bubbling about every 5-10 seconds. Just a bubble, but it's still producing CO2.
So the question is, what's going on with it? I tasted it between primary and secondary and it tasted like beer.... nothing funky. Should I wait another week in the secondary before bottling? I'm using the White Labs Belgian Wit (WLP400) yeast. Any help would be great. Thanks.
I did a Belgian Wheat partial mash from AHS a couple weeks ago. I had it in the primary for two weeks. Everything was good at the start - started fermenting and i saw the bubbles coming out of the airlock for a good week. Started to die down after the first week, but about every 5-10 seconds I would see another bubble. Usually, I would transfer to secondary after the first week, but I saw the bubbles and figured a couple more days would be good to mellow out the bubbles. I transferred the brew to secondary after two weeks and the gravity read about where it should (went from 1.060 to 1.016 - pretty close to the instructions). After a day, the airlock couldn't handle the furious bubbling and started to foam out a little bit. I switched it to a hose and a bucket of sanitized water after that. So now approaching 3 weeks (2 in primary, 1 in secondary) and it's STILL bubbling about every 5-10 seconds. Just a bubble, but it's still producing CO2.
So the question is, what's going on with it? I tasted it between primary and secondary and it tasted like beer.... nothing funky. Should I wait another week in the secondary before bottling? I'm using the White Labs Belgian Wit (WLP400) yeast. Any help would be great. Thanks.