whenindoubtpilsout
Member
Hey Everyone,
So my Belgian Wit started fermenting within 24 hours of pitching Wyeast's Belgian Wit Activator and is currently going to work at about 56-58 degrees (ambient, not fermenter). I'm getting bubbles every 5 seconds, is this rate too slow for the adaptive phase? I know Belgian strains can tolerate higher temps but was wondering if the current temp is too slow. It's only been 2 days since activity started, if that helps. Should I raise fermentation temps?
Much Appreciated
So my Belgian Wit started fermenting within 24 hours of pitching Wyeast's Belgian Wit Activator and is currently going to work at about 56-58 degrees (ambient, not fermenter). I'm getting bubbles every 5 seconds, is this rate too slow for the adaptive phase? I know Belgian strains can tolerate higher temps but was wondering if the current temp is too slow. It's only been 2 days since activity started, if that helps. Should I raise fermentation temps?
Much Appreciated