allgrainpa
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- Jan 3, 2012
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Brewed a belgium wit (first time brewing a wit) and I pitched the yeast 6 days ago, 1 week tomorrow night. It has been in my fridge/fermentor for 6 days at a constant 67 degrees. It still has a nice size "cake head" on top and bubbling approx 6/min.
I am use to my previous brews to have completed the fermentation process by now. I typically only leave in primary for approx 1 week prior to racking to my secondary which i coindition for 2-3 weeks.
Question: Do I rack over to primary tomorrow (1 week from pitching) or keep watching for the krauzen to settle out and for it to slow down from a "bubbling" stand-point?
Thanks for all the suggetions and advice in advance
I am use to my previous brews to have completed the fermentation process by now. I typically only leave in primary for approx 1 week prior to racking to my secondary which i coindition for 2-3 weeks.
Question: Do I rack over to primary tomorrow (1 week from pitching) or keep watching for the krauzen to settle out and for it to slow down from a "bubbling" stand-point?
Thanks for all the suggetions and advice in advance