Slow going Belgian Wit.

[Tweek]

I made a belgian wit a while abck and it is taking forver to finish ferment. I have it as warm as I am comfortable with, it is already pretty damn phenolic to begin with. I am using white labs belgian wit strain, I guess this is just a slow strain. Anyone else have this experience?

[mmmBeer...]

Me too…2nd batch I’ve done with this yeast and I have had the same experience both times. Current batch will be 2 weeks in primary on Tuesday and it is still bubbling like crazy! Temp is about 70*…about as warm as I want to let it get. If I remember from the last batch I did it stopped pretty suddenly too. It is one of favourite yeasts.

[Tweek]

have you found that it finishes out at good levels? I want this to come up a little dry. hopefully it will.

[mmmBeer...]

It came out nice and dry. OG 1.057 and finished at 1.010. It seems to be a very tolerant yeast.

[ray m]

I used that strain only once last summer in my peach wit. I don't seem to remember it taking that long to ferment, but it was in the middle of summer though.

Mine did come out very dry, though---I think FG was @ 1.008.

[Tweek]

thats good news guys. I really dont want a sweet wit on my hands :)

[Mad Zymurgist]

I'm using White Lab's Belgian Wit Ale yeast for a Grand Cru and it is taking it's sweet time (21 days in the primary fermentor and 2 days in the secondary). The airlock's still blooping away. It started at 1.060 and is only down to 1.030 right now. It's still way too sweet. I used 2 lbs of honey in the boil which is supposed to add dryness and crispness to the final flavor. Sounds like others experience long fermentation with the strain. I've never made it before so I have nothing to compare in terms of time to ferment. I hope it's worth the wait for both of us!