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Belgian Carmel wit mold?

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Wakeboardfusion

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I am sure I am getting that beginner feeling about mold growing, but I haven't seen this in my first four batches. Brewed this 10 days ago. Thoughts on what it is?



 
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Wakeboardfusion

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It almost looks like yeast. Because it is a Belgian, do I need to let it ferment longer than normal? My thought was primary 2 weeks then bottle. Maybe I will wait till week 3.
 

dmob29

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I personally keep Belgians in primary, at relatively high(er) temps for a couple months. This lets the yeast give you those sweet and fruity flavors, but also gives it a chance to clean up some of the other crap they produce.
Unless you are in a hurry, 2 weeks may be enough time, take a gravity reading to be sure.
 
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