Chefflahertycec
Well-Known Member
I have a Belgian Wit I brewed on Superbowl Sunday. Its been a bit of a train wreck brew from the get go although the mashing / cooling process was good. I had noticed that after I pitched the yeast (diredt pitch.. yeah I know I should have used a starter) the yeast was 3 DAYS past the best by date. Therefore I had a 5 day lagtime before any sign of fermentation. (air lock / krausen) Shes still bublin and foaming today and Im going to be out of town for the next week. Should I rack to a secondary or let er be? Should I let that brew sit for another 10 days in the primary before bottling? I think I know the answer but wanted some experienced feed back. Thanks in advance...