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General Category => Yeast and Fermentation => Topic started by: mrbounds on April 12, 2012, 04:49:31 PM

Title: Wyeast 3944
Post by: mrbounds on April 12, 2012, 04:49:31 PM
Hi Everyone,

I brewed a wit using 3944 (Belgian WitBier) almost 4 weeks ago. The beer still has a krausen on it which is about 1/4 inch high but airlock activity is virtually zero and the gravity has been steady the last two times I checked (spaced 10 days apart). So my question is am I ok to go ahead and bottle this or should I wait until the krausen drops?
Starting gravity was 1.056 and it is now at 1.006. I have been fermenting at 70 -72 degrees for the last two weeks but last night turned off the heater to see if cooling it down would cause the yeast to flock.
Thanks in advance for any advice!
Title: Re: Wyeast 3944
Post by: morticaixavier on April 12, 2012, 04:51:13 PM
you should be fine. I find with wit the krausen just doesn't fall all the way. I think it's all the wheat, that and the wit yeast tends to be a true 'top cropper' so it makes a really thick creamy, long lasting krausen. with two stable readings 10 days apart there is no danger.