Belgian Wheat with Wyeast 3944

[wazzu1991]

I brewing a Belgian Wheat/Pale about 12 days ago. The original gravity was 1.062 and the Final according to Beer Alchemy should be 1.012. I am at around 1.014. I've only done one gravity check, (today) and am wondering if I am at the final gravity after 12 days. I have never used this yeast before. I am used to seeing the yeast drop out but this has about 1 1/2" of foam on the top. I'm guessing this one won't. The gravity sample was quite tasty I am thinking about bottling in a couple of days... If not I will brew an IPA while I wait.

 

[BenjaminBier]

It's a great yeast. My experience is that it will appear to the eye to be actively fermenting in perpetua, producing krauesen and gentle bubbling for many weeks. Primary fermentation takes at least 2-3 weeks - you'll know it's done when the SG is holding steady for 1 week or more. You're likely about there. Let it rest quietly until day 21 and see how it's doing, then let it rest a bit more. I am using the same yeast and I'm at basically the exact same point in fermentation as you - yesterday I almost bottled... but i resisted! Just a week more until it's really truly ready.

Yummy delicious witbier hmmmmmm.

 

[wazzu1991]

Thanks, That fits better with my schedule anyway. I was already planning on brewing an IPA tomorrow anyway. This beer is going to be good though.

 

[ACESFULL]

This is also a very active yeast... Brewed a Wit on Sunday took off w/o starter w/i 3 hours. Checked on it this morning and the lid was blown off the fermenter. Craziness.

 

[PseudoChef]

OP: Attenuation is also a factor of your grist composition and mash steps/temperatures. At 1.014, I'd guess and say you're done.

It's a great yeast. My experience is that it will appear to the eye to be actively fermenting in perpetua, producing krauesen and gentle bubbling for many weeks. Primary fermentation takes at least 2-3 weeks - you'll know it's done when the SG is holding steady for 1 week or more. You're likely about there. Let it rest quietly until day 21 and see how it's doing, then let it rest a bit more. I am using the same yeast and I'm at basically the exact same point in fermentation as you - yesterday I almost bottled... but i resisted! Just a week more until it's really truly ready.

Yummy delicious witbier hmmmmmm.

I've brewed many, many Wits with 3944 and they've all finished within a week.