Please HELP--- ASAP!!!!! Infected???

[pa-in-utah]

Just checked my beligan wit after 8 days in the primary. The airlock was bubbling approx once every 30 seconds. I thought I would take a gravity reading and prepare to transfer to secondary. Then I was Shocked!!

I opened the primary and all the krausen is still on the top of the beer!! It does not smell "bad", it smells like a commercial belgiun beer. I could smell the orange and corriander. no sulfur or off smells. Although I don't know what to check for since this is my fisrt batch.

I sanitized everything probably better than needed since it was my first brew and I was nervous.

I used WL blegian WIT 400 yeast. Fermentation started within 2 days. I had bubbles every 3-4 seconds once she starting kicking.

Took a hydrometer reading and I could feel "sludge" on the bottom of the primary. My gravity only dropped from 1.040 to 1.030 after 8 days!!! Once fermentation started it was very active so I do not understand the hydrometer reading.

PLEASE HELP!!!!!!

 

[Pumbaa]

so far from what ya posted I wouldnt worry, but people will ask a few questions . . . .

what was the recipie?
what was the temp it was fermenting at?
how much yeast did you pitch? / did you use a starter?
whats the expected FG?

but for the most part RDWHAHB and be patient

 

[pa-in-utah]

Pumbaa----

Recipe was a malt extract Belgian WIT from LHBS

fermentation temp was 67-70 degrees

I used 1 vial of WL belgian WIT 400 with NO starter

not sure what my final gravity was to be. I would think 1.008-1.010

What should I do????? Scoop the foam off and transfer??? Or leave it for a while??

I am worrried I ruined my first batch of brew.

 

[lgtg]

Some fermentations are only half finished at eight days..

Many. Many variables....temp drop, temp flucuation, lag time starting, a yeast lull?

I usually leave mine alone at least until day ten, then I take a peek. Most of my beers don't get a hydro reading until day 12. I usually rack on day 13 or 14.

Sounds like your having a normal fermentation....leave it alone, it will make beer.

 

[Dude]

RDWHAHB.

Let it sit for a few more days. Let the krausen drop completely, then rack.

 

[Pumbaa]

yup, just let it sit
+1

 

[pa-in-utah]

thanks fellas.... Was worried but guess all is well. I will let her sit for a few more days and take a peak. If I have "fuzz" then I will worry. So the krausen will fall to the bottom eventually??? Man, I thought in 8 days I would be good, guess not.......

Hear people racking in 7 days and no worries. Thought I would too and then I opened the primary and about SH*% my pants. Maybe the yeast is just doing it thing. Not sure. I'll post most on this in a few days........

The brew smelled damn good. I think she is a keeeper!!!!

 

[McCall St. Brewer]

A lot of people here talk about the 1-2-3 rule (1 week in primary, 2 in secondary, 3 in bottles), but in reality if you are a slave to that schedule you will likely be racking a lot of your beers before they are done fermenting. Especially in the winter many of mine take a couple of weeks to finish. Then, once I get it in the secondary I'm often too darn lazy to bottle after 2 weeks. So, as the others have said, relax....

 

[pa-in-utah]

But when wil lthe krausen fall? I thought it would have already settled out.

So the 1-2-3 is just a "good guess"......

Man I was (still am) worried about the krausen after 8 days. It is my first brew and I don't want to ruin her.

 

[Brewtopia]

Just to make you feel better, I have a Belgian Wit in the primary also. Today has been 14 days and it still has an inch of Krausen, I just took a gravity reading and I'm at 1.018. Sit back and RDWHAHB. By the way, my Wit is tasting great!

 

[TheJadedDog]

So the 1-2-3 is just a "good guess"......

It's just a guideline, every batch is different though. The hardest part about this hobby is having the patience to let the beer do it's thing. Just give it time.

 

[rcbrew]

I treat the 1-2-3 rule as a minimum guideline. Leave in primary at least 1 week, in secondary - at least two weeks, and I learning with bottling, the longer you can wait, the better....the very minimum 3 weeks. Don't rush the process. I assume your fermenting temps are in line.

 

[pa-in-utah]

yes. Temps were between 67-72. No more than a few degree differnce in a day. Started a little warm (72) so I moved to another room to keep closer to 68-70.

I have very very little airlock activity. Should I try to warm the brew up slightly? maybe the yeast will kick back in......

I hope nothing goes wrong and I lose the batch of brew. It smelled so darn good when I checked it yesterday. No off smell so I think it is ok. The krausen concernes me though. Guess I am to "new" to fully understand.

Any thoughts? Try to bring the temp up???

 

[grnich]

I would give it a very gentle stir to rouse the yeast. Belgian strains are susceptible to stuck fermentations.

 

[pa-in-utah]

Is it ok to "mix" the krausen in the beer? Just steralize the spoon and stir? Any trick to it? Just don't splash right?

Just clarify----- Lightly stir the krausen in to beer?

 

[Evan!]

Is it ok to "mix" the krausen in the beer? Just steralize the spoon and stir? Any trick to it? Just don't splash right?

Just clarify----- Lightly stir the krausen in to beer?

Yeah, just like you said. Though, I wouldn't be so concerned with the krausen as I would rousing the yeast at the bottom.

 

[Brewmasters Warehouse]

I would just rock the fermenter around a little bit just to get the yeast back into suspension. You do not have to do any big stirring of the wort, just enough to wake the yeast up.

 

[grnich]

Is it ok to "mix" the krausen in the beer? Just steralize the spoon and stir? Any trick to it? Just don't splash right?

Just clarify----- Lightly stir the krausen in to beer?

That's exactly what I do if I have a stuck ferment. I prefer this method over rocking the fermenter because I'm afraid of oxidizing the wort. If you don't splash it, it's probably okay, though.

 

[pa-in-utah]

So my main goal is to stir the yeast from the bottom?

Sorry to sound like a dummy but this is batch one and I thought things were going good. Then I opened the primary......

Guess I will pop her open tonight and stir the yeast up. Any advice as to how much stirring and how much to disturb the sediment on the bottom? Just a gentle swirl??? What 3 or 4 stirs of the bottom?