Witbier

[Cazamodo]

Yes sorry the recipe I followed was 40l but I only made 20 so halved it. Big mistake since everyon2 loved it and I'm now completely out of it. I really need to get another brew on!

[Fido97]

Got it. The clue was in the fact that you posted the brewlength as 40l ! Sorry to waste your time. Looks good I am thinking of brewing this shortly. Don't think my local supplier stocks Santiam but I'll use a noble hop variety of some sort.

[FarmBrew]

If you are going to use unmalted wheat then opt for wheat flakes then you wont have to worry about a gummed up mash.

Styrian goldings are really good in this style.

[Uncle Joshua]

Belgian Wit
from 1992 book: Brewing the World's Great Beers by Dave Miller
OG: 1043
ABV: 4.5%
IBU: 14
Colour: hazy golden
Grainbill: 69% Pale, 31% Wheat (malt or unmalted)
Hops: Hallertau, Fuggles or Goldings, 2/3 of total for 60 min, 1/3 of total for 15 min
Yeast: Belgian Wit strain

I have had this in the FV for 15 days now, it seems to be stuck at 1020. the temp is around 20c, any ideas?

[seymour]

Belgian Wit
from 1992 book: Brewing the World's Great Beers by Dave Miller
OG: 1043
ABV: 4.5%
IBU: 14
Colour: hazy golden
Grainbill: 69% Pale, 31% Wheat (malt or unmalted)
Hops: Hallertau, Fuggles or Goldings, 2/3 of total for 60 min, 1/3 of total for 15 min
Yeast: Belgian Wit strain

I have had this in the FV for 15 days now, it seems to be stuck at 1020. the temp is around 20c, any ideas?

Hmmm, that's really unusual for a Belgian strain. At this point, you could gently swirl the fermentor to make sure it hasn't all gotten stuck to the bottom, also consider rehydrating and pitching a pack of Safbrew T-58, or even a wine yeast, actually.

[Uncle Joshua]

Belgian Wit
from 1992 book: Brewing the World's Great Beers by Dave Miller
OG: 1043
ABV: 4.5%
IBU: 14
Colour: hazy golden
Grainbill: 69% Pale, 31% Wheat (malt or unmalted)
Hops: Hallertau, Fuggles or Goldings, 2/3 of total for 60 min, 1/3 of total for 15 min
Yeast: Belgian Wit strain

I have had this in the FV for 15 days now, it seems to be stuck at 1020. the temp is around 20c, any ideas?

Hmmm, that's really unusual for a Belgian strain. At this point, you could gently swirl the fermentor to make sure it hasn't all gotten stuck to the bottom, also consider rehydrating and pitching a pack of Safbrew T-58, or even a wine yeast, actually.

I gave it a stir yesterday but it didn't help. I don't think my LHBS will have Safbrew T-58 so wine yeast may be the thing to go far. I'm guessing that I now won't be able to put a second batch onto the crud?

[seymour]

...I gave it a stir yesterday but it didn't help. I don't think my LHBS will have Safbrew T-58 so wine yeast may be the thing to go far. I'm guessing that I now won't be able to put a second batch onto the crud?

Belgian wit is meant to have a very light body, dry finish, and high carbonation, so a wine yeast such as Champagne would be just fine. Remind me, which dry yeasts do you have on hand? It wouldn't be as true-to-style, but a fresh pitch of US-05 or Nottingham should help drop the gravity somewhat...

I agree, it probably wouldn't be smart to put a new batch of beer on this problem yeast.

[Uncle Joshua]

I'm hoping to go to my LHBS this afternoon so should be able to pick up some Champagne yeast.

[seymour]

I'm hoping to go to my LHBS this afternoon so should be able to pick up some Champagne yeast.

While you're there, tell 'em they should be ashamed to not offer T-58. That baby produces mesmerizingly delicious Belgian ale, wheat beer, cider, mead, fruit-wine...you name it.