slow fermentation.. why..??

[Jester]

I brewed a Wit beer this past weekend... and I was able to use an air stone to aerate and I also put this brew in my new ferment chiller... this was my first time using both gadgets... but this brew developed the biggest Krausen I've ever had and is still steadily fermenting... normally my brews stop fermenting about 2-3 days after pitching... is this becasue of the oxygenated wort..?? Thanks.

Jester

 

[ajf]

I suspect that the oxygenation could be responsible for the increased krausen, and the fermentation chiller responsible for slowing thing down a bit.

I wouldn't consider it to be a slow fermentation yet. It usually tkes me about two weeks at this time of year before I can rack to secondary.

-a.

 

[david_42]

From what I've seen on the boards, slow fermentations are common in wit beers. If you are using a Belgian Wit yeast, you might want to raise your fermentation temp. to 70-72F.

 

[Jester]

From what I've seen on the boards, slow fermentations are common in wit beers. If you are using a Belgian Wit yeast, you might want to raise your fermentation temp. to 70-72F.

Thats exactly what I have my temp controller set to on the fridge... 70 or 71 degrees...