Andy_Chil
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I'm currently fermenting a AG Belgian Wit using WLP400 (Belgian Wheat).
It's been fermenting for 3 weeks today and has been on a constant 19C.
The airlock is still bubbling at 1 per second and shows no sign of slowing.
The OG was 1.047 and today it's down to 1.011.
My immediate thought was some kind of infection, and it could be a possibility but I tasted it today and it tastes just how I would expect a wit to taste.
My internet research shows that WLP 400 can be slow and unpredictable, but still going strong after 21 days??
Should I give it more time. It's about the fifth wit I've brewed and I've never had an issue like this before.
The grain bill was 1/2 pils and 1/2 unmalted wheat with small amount of oats.
It's been fermenting for 3 weeks today and has been on a constant 19C.
The airlock is still bubbling at 1 per second and shows no sign of slowing.
The OG was 1.047 and today it's down to 1.011.
My immediate thought was some kind of infection, and it could be a possibility but I tasted it today and it tastes just how I would expect a wit to taste.
My internet research shows that WLP 400 can be slow and unpredictable, but still going strong after 21 days??
Should I give it more time. It's about the fifth wit I've brewed and I've never had an issue like this before.
The grain bill was 1/2 pils and 1/2 unmalted wheat with small amount of oats.