Ridge Runner
Well-Known Member
Brewed my 1st Belgian Wit 10 days ago. 6#LME Wheat malt,, .25# Carafoam, 1# corn sugar, Golding & Saaz, Coriander, Sweet orange peel, Saftbrew T-58 ale yeast in 6.5gal bucket. Bubbled strong for 3.5 days then stopped. Started back up on day 7 and was raging the next morning. Here we are at day 11 and no activity. Haven't taken a gravity reading yet because I can't decide if I'm going to leave it in the primary or maybe secondary for a week or maybe I'll leave it in the primary for 3 weeks then bottle. Had some slightly higher than optimal fermentation temps so I thought I might like to let the yeast clean up the potential off flavors a bit. Is there any benefit to 2ndary with a Wit? Read several of the Belgian recipes in the database and noticed several people had 14 day primary and 7 day 2ndary. Is this the more"close to style" way of fermenting a Wit? Thanks RR