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Slow but steady fermentation for a higher OG beer... normal?

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JoePro

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May 19, 2011
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I have a Belgian double witbier bubbling away. It's been going strong since Sunday (Started fermenting 4 hours after yeast pitching). The airlock bubbles very consistently, but it's not nearly as fast as the Sierra Nevada clone I made.

I used 1L starters for each of them. Is the slower fermentation a normal behavior?
 
I wouldn't use airlock activity as an indication on fermentation activity. If you used an appropriate sized starter with healthy yeast, you should be in good shape. There are several factors several factors that will effect the rate of fermentation (i.e. OG, temperature, yeast strain, etc.). I would just sit back, relax, and let the little buggers do their job.
 
Do you by any chance know the beerscience behind it? Or should I post in beer science?
 
I'm not an expert, but I do know some of the science behind fermentation. A lot of this comes down to yeast strains. Also, which SN clone did you do before the wit?
 
I'm still new at this, but I've done a lot of reading. It seems to me that X amount of yeast can consume sugar at a rate of Y, as a constant. Higher OG beers have a lot more sugar to eat, so it will take longer to build the colony big enough to tackle it. That's why a lot of people recommend doubling up your starting yeast for higher OG beers. They'll get there though, its just gonna take a while. Airlock activity is a very inaccurate way to check fermentation progress. Taking gravity readings is really the only way to know for sure. If you didn't take an OG, your recipe should show an estimated OG and FG, you can use that as a gauge as it should be pretty close. If you don't have a hydrometer, I'd just be patient. VERY PATIENT. When Ferm is done, the beer will wait on you, especially if you rack to secondary.

Feel free to take my advice with a grain of salt. I notoriously post newbie questions here on HBT. Also, you vets, don't hesitate to slap me down if I'm completely wrong! You won't hurt my feelings!
 
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