What to do with the Belgian Wit?

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Paulasaurus

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Well i've had a Belgian Wit in the primary for 11 days now and the airlock has been silent so I plan on doing hydro tests over the next couple days and am wondering if the gravity is safe and leveled off should I bottle, move it to secondary ,or leave it longer in primary?

From what i've gathered a wit is a beer that is best when drank young instead of aging. So does the same hold true for both bottle/bucket aging?

I brewed the Midwest Belgian Wit using Wyeast Activator 3944-
Belgian Witbier w/ Safbrew T-58 dry yeast :: Midwest Supplies Homebrewing and Winemaking Supplies
 

Saccharomyces

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If the gravity is steady for two days bottle it. Invert the bottles daily and keep them warm, it will be carbed and ready to drink in 4-5 days.

Wits are wonderful when they are fresh.

Like a hefe, be sure to get the yeast in the glass for the most flavor!
 
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Paulasaurus

Paulasaurus

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Sweet. Thanks for the quick response. Off to acquire said gravity.:ban:
 

bgough

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If the gravity is steady for two days bottle it. Invert the bottles daily and keep them warm, it will be carbed and ready to drink in 4-5 days.

Really? As soon as the gravity levels off, you bottle it? I've got my first wit in primary right now. Are you really not supposed to let it condition at all?
 
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Paulasaurus

Paulasaurus

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Really? As soon as the gravity levels off, you bottle it? I've got my first wit in primary right now. Are you really not supposed to let it condition at all?
I had to go through a thin layer of krausen to get my sample but was most definitely done fermenting according to the reading I got. It would be nice if the karusen could fall completely but but i'll rack from under it and bottle it tonight as long as it remains at a reading of 1.010. I'll report back in 4-5 days on how its coming along.
 

malkore

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Really? As soon as the gravity levels off, you bottle it? I've got my first wit in primary right now. Are you really not supposed to let it condition at all?
with a wit, or a hefe, most generally do not secondary because you lose too much yeast, and it doesn't look like a wit or a hefe. its too clear.

both should be cloudy due to yeast in suspension.

the beer conditions in the bottle. secondary is more of a clearing process, although flavors do start to meld and mellow during this time.
 
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