noisy123
Well-Known Member
I need some advice on an extract-based Belgian Wit I am currently fermenting.
I brewed a wheat-based Wit about 9 days ago and its had a healthy krausen ever since (used a starter - had active fermentation in < 3 hours). The fermentation temperature has been a steady 68 F (using the Wyeast Belgian Wit style yeast - 3944, temp range 65-75 F).
I know some Belgian styles increase the temp during the fermentation. Should I do this to encourage the yeast to hurry up?
Thanks in advance.
I brewed a wheat-based Wit about 9 days ago and its had a healthy krausen ever since (used a starter - had active fermentation in < 3 hours). The fermentation temperature has been a steady 68 F (using the Wyeast Belgian Wit style yeast - 3944, temp range 65-75 F).
I know some Belgian styles increase the temp during the fermentation. Should I do this to encourage the yeast to hurry up?
Thanks in advance.