Does anyone have a pic of their Witbier fermenting???

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bgough

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I wanted to see if my krauzen looked normal.

I used White labs WLP 400

This is my first time using liquid yeast, making a starter, and having a clear carboy, so if someone has a pic I could use for comparison and reference I would really appreciate it. Thanks

:mug:
 

carnevoodoo

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Even if someone did, I doubt it would look like yours. I say post a picture of your krausen and we'll tell you to calm down. :)
 

flyangler18

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Without even seeing it, I'm going to say it's normal.

Don't be surprised if you see a persistent layer of thick yeast floating on the surface, looking much like Bisquick even after the foamy krausen has fallen. WLP400 acts very strangely at times.
 

BierMuncher

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This was one of my wits before I realized that the belgian yeast has a habit of beaching itself on the fermenter wall...so much so, that fermentation slows to hardly anything.

Now I make a habit of rocking the carboy to knock it back down into solution to restart fermentation.

Notice my bewilderment at the slow fermentation. :D

Belgian_Slow_Ferm.JPG
 

carnevoodoo

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Wow. That's a lot of recording of gravity there! Taking samples after 3 days seems a little impatient. :)
 

ewbish

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This is a Belgian Honey Wit, used the Trappist (WL500). I never use starters with the WL pitchables. This is after about 3 weeks.......the krausen has already dropped.





 
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bgough

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I say post a picture of your krausen and we'll tell you to calm down. :)
lol...Im not really freaking out, but point well taken. Im over my first couple batches feeling of "My life is riding on this one" My krauzen actually looks pretty normal I think. Just looking for a point of reference, I couldnt find anything good with a google search.

Looking at mine again, it has a bit of soap scumy looking film that no one lese seems to have. I think it might be b/c I used a bunch of fresh orange peel zest though. Thanks to those kind enough to post pics
.
 

Matt Up North

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Wow. That's a lot of recording of gravity there! Taking samples after 3 days seems a little impatient.
You know, I did one just for kicks the other month and it had finished fermentation by day three, so two full days of fermenting and that half day when I pitched. Sure I knew that I needed to leave it in order to clean up any strange flavors, but I was shocked to see that it went through it so quickly.
 

aubrey

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I don't have a picture, but it looks like a big foamy pile of baby **** on top of your wort, smells like someone puked on a rotten orange, and tastes like sulfur water smells. Then, magically, when you hit FG it smells delicious, and tastes even better. WLP400 is a very odd beast.
 
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