Wheat beer

[Greeny]

Hi All. On my 7th HB batch. Put down a wheat beer kit 8 days ago(Morgans Sheaf Wheat) with Morgans master malt wheat 1.5kg and hallertau tea bag (Normal method) as well as WB-06 Yeast. Yeast pitched dry @ 24c and ferment kept 22-25c.

Took 3 days for airlock to start bubbling which is the longest I have ever seen. Im 8 days in and its bubbling very slowly (Sometimes it takes a break for a few mins). OG was 1042 and at day 8 it is 1028.

Question is have I done something wrong or is this normal?? All of my ales fermenting at this temp have been done by now. Also what FG could I expect this to finish at??

 

[giraffe]

Must have been an old packet of yeast or otherwise bad yeast, that sounds like a underpitch. Just let it ride until its done, its a wheat beer, theres a good chance it will be just fine. It should finish around 1.012 ish. Maybe higher if its extract.

 

[Greeny]

Must have been an old packet of yeast or otherwise bad yeast, that sounds like a underpitch. Just let it ride until its done, its a wheat beer, theres a good chance it will be just fine. It should finish around 1.012 ish. Maybe higher if its extract.

Cheers. Yes I thought the same. You wouldn't try repitch unless it's completely stuck??

 

[Cider123]

Check it tomorrow. If your gravity is lower then let it sit. If your gravity doesn't change for 3 days then you're probably done (early or not). Even when fermentation signs are very slight, the yeast are still completing their process.

 

[giraffe]

Cheers. Yes I thought the same. You wouldn't try repitch unless it's completely stuck??

Maybe? I generally dont have such problems though cause im in yeast harvesting/ starter land. Though if you want to pitch another packet of yeast of rehydrated yeast It probably wont hurt, usually though I havent seen people have great success with repitching dry yeast, the wort is past the stage where there will be much cell growth, I doubt it would make much of a difference. Id just let it ride, and give the carboy a gentle swirl if the yeast starts to fall out.