my wit question

[drengel]

ok, so i transferred my wit on sasturday. it fermented for 7 days. there was still a thick head of krauesen on it, but i was curious becasue i never have issues with long fermentations. so i skimmed the krauesen and sampled it, took a reading and it was at 1.008. i figure its ok to transfer at that point as that is as low as it ever gets for me. well, i look just now and theres thick krausen in my carboy, my airlock is full of krausen as well. there can't be muchj more sugar to eat up, so what should i do. skim and transfer again? the beer tasted great on saturday and i was super excited about it, so i don't want to risk screwing it up. help is appreciated. thanks.

 

[user 574]

Every wit I've brewed (3 only) always took a long time to ferment out but my OG also took a long time to get down so this is a little strange. I'd just let it go the course until that krausen falls. For me that was 4+ weeks. YMMV. Maybe a misread on the hydo?