stillshinen
Well-Known Member
This was my 18th brew but first time trying this style. The OG came in 4 point low at 1.044. I pitched a 3 little starter of M21 Belgian Wit Yeast by Mangrove Jack at 80 degrees. Within 24 hours i could smell the CO2 in my fermentation chamber (freezer chest). This one bucket doesn't seal well so i wasn't concerned that the airlock wasn't bubbling. after 5 days I opened up the bucket and noticed there was a high kraizen ring and the gravity was 1.020. So i am thinking 5 days not big deal. I stirred it with a sanitized spoon and put the cover back on and let it sit. I checked the gravity at 10 days then 14 days and it is still at 1.020. The recipe stated 1.011. I was thinking that maybe the yeast or cloudiness was throwing off the SG. So i took the gravity sample and cold crashed it for 24 hours and retook the SG and it was still 1.020. Any advice is welcome on what could be done to get the SG closer to the intended FG.
I used the all grain recipe from BYO.
https://byo.com/mead/item/1747-hoegaardenwit
I used the all grain recipe from BYO.
https://byo.com/mead/item/1747-hoegaardenwit