Any homebrewers out there used Wyeast 3944 (Belgian wit)?
Does it ever stop fermenting?????
It’s been going for almost two weeks, and has been bubbling at pretty much the same tempo since day 3. It shows no sign of dying down and still has a large layer of foam on the top.
This is our first attempt at a Belgian wit, so we don’t know what to expect. We used mash + adjunct mash and got OG of 1046. It’s difficult to see where it’s at now because of all the foam but it looks to be at about 1012. I’ve no idea where it’s supposed to end up, given the use of raw wheat etc but I would have been happy with 1012 as FG. It’s been fermenting at the top end of the recommended range (about 21 deg C / 70 F), so we can’t blame low temperature.
I know that two weeks is fine for ales, but this just doesn’t seem to be slowing down, which is what I would expect. Am I being paranoid, and will it settle down eventually? Or do we have a wild yeast infection? The beer doesn’t smell like it’s off.
I suppose I should be happy that we seem to have got over the “stuck fermentation” problems of six months ago. We now think that was down to having too many unfermentable sugars from our mysterious crystal malt. Since we’ve stopped using it – no problems on that front!