Why so slooooooooow?

[Observant_Servant]

Hello, HBT!

I've ot a little run of the mill newbie question for ya. I'm brewing a belgian wit recipe with a white labs belgian white yeast (400). It's been bubbling away with fury for 3 weeks now, but I was planning to bottle today and the gravity is still up at 1.015. I don't want broken glass and beer all over my floor, but I'd really like to move this beer along. O.G was 1.035 and it's been in a 65 degF room for three weeks. Any advice other than just to wait it out?

 

[captianoats]

sit tight. Sounds like it's getting close, I would check it in a couple days and see if it's still 1.015. If it is, you're done.

You'll sometimes have bubbles on the airlock even after the primary fermentation is done, likewise you may never see a single bubble. That's why they're not an indicator of fermentation.

 

[scrambledegg81]

If it sits at 1.015 for 2-3 days, you're good to go.

 

[blackwaterbrewer]

your original gravity is really low. sometimes the krausen on Wit style beers will take forever to fall and it will bubble away for weeks. use the hydrometer to determine when fermentation is complete. 3 days of steady readings and you can bottle.

 

[jigidyjim]

How did you measure your OG? Was this a partial boil - in which case your reading might be off.

What was your recipe?

 

[Revvy]

your original gravity is really low. sometimes the krausen on Wit style beers will take forever to fall and it will bubble away for weeks. use the hydrometer to determine when fermentation is complete. 3 days of steady readings and you can bottle.

+1 I had the krausen on my wit stay around for nearly a month, even though three weeks in the gravity reading showed it was at 1.010 which was terminal gravity.