ChefBrew
Well-Known Member
My Belgian wit started off at 1.042. It's been over two weeks and it's now at 1.020. Do you think I should let it ride some more. Or can I bottle it?
I also have the Belgian Wit working in a secondary now for 6 days and the airlock still shows signs of active fermentation. I also have a descent amount of Krausen at the top of the carboy. I used the White Labs WLP400 Belgian Wit Ale Yeast. After 7 days (in the primary), I opened it up and found a huge amount of yeast caked to the sides (one of the reasons I am thinking of using a carboy as a primary), so I transfered it all to the secondary. I also transferred a good amount of the yeast caked on the sides to the carboy. My fermentation continues and I was going to wait until Wednesday of next week to check the F.G.
So...... Is it normal to have an extreme amount of yeast, caked to the side of the primary after 7 days? If it continues to ferment, does that indicate I still have a good batch of Belgian Wit brewing away? I wish I had pictures to post, but my better half (not so much right now) had the camera hidden away and I could not locate it at the time.
I have a gut feeling that all is fine, but I am new to the homebrew (beer) thing and have many doubts and fears.
Thanks for any suggestions or guidance.
Salute!
I'd let it ride a bit more. It's your beer; it's not like it's pre-sold! Your ferment should have gone lower than that, should have finished by now; you should be down around 1.010.
That said, let me ask you some questions.
Extract or all-grain?
What yeast?
Recipe?
Fermentation temperature?
Procedure?
Bob
ChefBrew said:Well, I pitched one bottle, no starter. I think I had relly good aeration; I put the wart in one bucket, set it on my counter, and let it flow freely into another bucket on the floor. Lots and lots of air got put in. I even had a little overflow of the Krausen. The ferment saw a range from 60 - 75. At one point I think it reached 80, but not for long. I've just done a starter for my next batch, I think I like it and might start relying on this practice. Thanks for taking the time, Bob.
By the way, the color on my Wit is beautiful.
Almost five years later and I've finally gotten around to brewing again. I'm brewing the exact same recipe of Belgian Wit as when I made the original post. This time I made a starter. What a difference! I've gotten 75% attenuation in exactly one week. Not so slow this time.
Transferring to secondary today.
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