I brewed a Belgian Wit (3944) two weeks ago, OG 1.048. It started with a vigorous fermentation - I need a blowoff tube. Activity slowed down after 3 days, and I put in an air lock and raised the temp from 68 to 72. Two weeks later its only at 1.020 (58% attenuation). What are my options at this point to bring it down? I'll try raising the temp a bit and rocking the bucket to agitate the yeast.
Option options, I suppose are pitching more 3844 or some Cal Ale (WHP001).
Any suggestions? I'm going to calibrate my thermometer to make sure thats not the cause. But, this is the first time I've finished so high. This is my first time with this yeast strain - maybe it just needs more time?
Looking at the Wyeast site, it says "This strain is a true top cropping yeast requiring full fermenter headspace of 33%". Could this be the issue? I had a super high efficiency and not a lot of headspace in the bucket.
Option options, I suppose are pitching more 3844 or some Cal Ale (WHP001).
Any suggestions? I'm going to calibrate my thermometer to make sure thats not the cause. But, this is the first time I've finished so high. This is my first time with this yeast strain - maybe it just needs more time?
Looking at the Wyeast site, it says "This strain is a true top cropping yeast requiring full fermenter headspace of 33%". Could this be the issue? I had a super high efficiency and not a lot of headspace in the bucket.