LalBrew Belgian Wit-Style Dry Ale Yeast

[Imnobarista]

hi so i made what was to be a Witbier but we had a tons of hic-ups on our brew day so, I now have in my fermenter a "NOT so witty Witbier".
and it is been going now for 2 day @13c and spg has dropped from 1.050 to 1.035 and should be done at 1.010 but will have the banana and clovey notes at this low temp? from what i red is it should be around 20c and Im not even close to that temp. i don't normally brew to any style but this spring i am going to try.

im happy that its fermenting at 13c but i was expecting it not to get going till 18c. should i warm it up or just let it do its thing

 

[dmtaylor]

Wit yeast is known to stall at reduced temperatures. Warm it up.

 

[David Coy]

A hearty second to the warm it up advice. I'll add one more thing. I don't know much about the Lalbrew Wit yeast, but several Belgian/Saison yeasts are susceptible to CO2 toxicity - causing stalled fermentation. You might try replacing your stopper/airlock with a foil cover until Krausen fall. Seal it back up after that point.

Drew Beechum from Maltose Falcons and Expiremental Brewing does this for his Saisons. Hefe yeast too can benefit from some open fermentation.

 

[Imnobarista]

well its definitely not stalled @14c as it is slowly getting warmer then it was yesterday morning the Krausen is there and has spued a bit but nothing that iv not seen before. and it is sitting at 1.016 and 16.8c so i guess it doing just fine.

thanks for you input