Hi all, recently brewed a Belgian wit off of beer smith on an all grain BIAB system Recipe: Wit
Had fermented at 68deg for 7 days and then gradually ramped up to 73 over the following 7 days. OG checked in at 1.042. After primary fermentation, I moved the bucket to my basement which is around 70deg stable and let it sit for another week. Just went to take a check - no infection and smells nice but the flavour tastes what I would describe as very THIN, and SP is coming in at 1.02 in two separate checks (hydrometer is fine and tested water at 1.00 pre brewing). I used one package of WPL400 for a 5G beach.
Understandably this is impossible to diagnose in isolation. I've noticed a trend of "thin" tasting beers in my last few batches - by thin I mean no off-flavours, but only a very, very faint Hoegaarden taste; not that standout coriander/yeast/orange characterization. This was my first go at fermenting with a temp-controlled fridge and using gypsum/CaCl to adjust my local water so had higher hopes, but this appears to be my first stalled fermentation. Based on the diagnosis, is there anything I can do at this point to improve the batch? I could either keg it on the weekend and hope that will breathe some life into the brew, leave to ferment for another week, or do something else to possibly re-start fermentation? Appreciate any advice, slightly disheartened with the outcome thus far!
Had fermented at 68deg for 7 days and then gradually ramped up to 73 over the following 7 days. OG checked in at 1.042. After primary fermentation, I moved the bucket to my basement which is around 70deg stable and let it sit for another week. Just went to take a check - no infection and smells nice but the flavour tastes what I would describe as very THIN, and SP is coming in at 1.02 in two separate checks (hydrometer is fine and tested water at 1.00 pre brewing). I used one package of WPL400 for a 5G beach.
Understandably this is impossible to diagnose in isolation. I've noticed a trend of "thin" tasting beers in my last few batches - by thin I mean no off-flavours, but only a very, very faint Hoegaarden taste; not that standout coriander/yeast/orange characterization. This was my first go at fermenting with a temp-controlled fridge and using gypsum/CaCl to adjust my local water so had higher hopes, but this appears to be my first stalled fermentation. Based on the diagnosis, is there anything I can do at this point to improve the batch? I could either keg it on the weekend and hope that will breathe some life into the brew, leave to ferment for another week, or do something else to possibly re-start fermentation? Appreciate any advice, slightly disheartened with the outcome thus far!