My wit is still going

My wit I brewed and pitched 9 days ago is still bubbling every 10 to 30 seconds. I am using a blow off as it blew off my air lock in the first 48. What do I do? Move to secondary, cool down to slow yeast, or just wait. I have not taken a hydro reading since it has been going. Sorry for noob ? But this is where to get the answers.

 

Let it go until it is done, you can take a gravity reading now to see where it is at. DO NOT move to secondary until fermentation is complete, also secondary is not necessary for a wit unless you're adding fruit of some sort. What temperature are you fermenting at?

 

I am ferm about mid 70s as it has still been warm in Texas.

 

Do NOT transfer to the secondary until the fermentation is over. Take gravity readings to confirm.

 

The last wit I brewed was a little over 21 days in primary. Just be patient and it will turn out great. +1 to relying on your hydrometer to know when it's done.

 

An actual wit (using a wit yeast) should be ok at that temp and very possible it's still going. Leave it be and rack to bottling bucket in like 3 weeks from pitching.

 

Yes im using a belg wit yeast from white labs. Ok I will leave it in the primary and got straight to the keg when she decides to stop . Thanks

 

Yeah - that wit yeast is very slow. That's why I prefer WLP410 - much quicker with better flavor, but only available in late spring...

 

I did a wit using that yeast. It spent 21 days in primary, and I think it still wasn't quite done - some of the bottles have been VERY foamy. I probably should have let it sit another week.

 

Tejasbrewing, I'd suggest you rouse the yeast if you haven't already. Gently swirl your fermenter to get more yeast suspended in the liquid. On occasion I've bad problems with slower attenuation on WLP400 and rousing has helped.

By rousing twice per week, I got those last few gravity points.

Cheers

 

Yeah, I used that yeast once and it was ok for flavor, but not great, and it took forever.

I actually prefer to ferment with US-05 for a clean flavor over that yeast. I have meant to try another Belgian style strain and see what it tastes like.

 

Mine has been going strong for a week today. I tried to put an airlock on ot to replace the blow off tube 2 days ago and that was a bad idea. Filled it with karusen and yeast and had to remove it quick. I did make a large starter so that might have had something to do with it. Either way the yeast is great.

beerloaf

 

I have brewed a lot of wit beers using many different wit strains. At those temps it should taste great and finish with no problem just let it sit for 4-5 weeks total then keg and enjoy. Generally all the wits I have brewed finished anywhere between 1.012-1.006 which took around 2 weeks. The next 2 weeks give the yeast time to clean up after their "party".

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Thanks for all the help. I gave it a small swirl and now the wait is on. I'm going to leave it in the primary. Keg is sanitized and waiting on it. Thanks again