Slow WIT or Dim Wit?

Dutch · Post by **Dutch** » Sun Nov 11, 2012 10:06 am

The Belgian Wit I made at TAFTB Day had a bit of a problem getting started [probably yhe outdated WLP 400] so I added a pack of WB06 yeast. Things took off like gangbusters. I decided to bottle today [after about 7 days ferm] but when I was removing the orange bits I seemed to notice some continuing action and decided to check gravity and came up with about 1.01 at about 65-70 degrees]. Seems to me like this brew could benefit from a bit more fermenation? I racked and put back in the fermenting chamber at about 70-71 deg just to be sure. Volume [near 6 gal] was a little large due to lower than anticipated boil off caused by insufficient heat source.
I was a bit surprised at the amount of traub but probably should be expected since I'm not quite used to the BIAB process yet. Rig will get larger banjo burner this week.
Aroma was GREAT!!
Am I on the right track?

sirgiovanni · Post by **sirgiovanni** » Tue Nov 13, 2012 3:47 pm

You are a brave soul to bottle after just 1 week. If it's not done, yowser.

Dutch · Post by **Dutch** » Tue Nov 13, 2012 7:59 pm

Actually reconsidered the bottling process and contuinued in the ferm enter after racking. It is still going - albeit very slow. I am working on being patient - it is real tough!
I guess I'll just have to back sweeten and recarbonate my third batch of finished cider.

Dutch · Post by **Dutch** » Mon Nov 19, 2012 8:38 am

Still going - allbeit very slow. I'll give it another week.

sirgiovanni · Post by **sirgiovanni** » Tue Nov 20, 2012 3:16 pm

No harm there.

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Slow WIT or Dim Wit?

Slow WIT or Dim Wit?

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