Which yeast for Belgian Wit?

[dv12]

Still no bubbles today (Tuesday). Do you think I've killed it? I set the inkbird to 23.5C so it was cooling after pitching.
Not sure what to do with it now. I've no other wit yeast here, and going to be a few days for a delivery at least.
My local homebrew shop might have some US05 or something. Maybe to save the brew i'll get something to add in there.

 

[MickDundee]

Still no bubbles today (Tuesday). Do you think I've killed it? I set the inkbird to 23.5C so it was cooling after pitching.
Not sure what to do with it now. I've no other wit yeast here, and going to be a few days for a delivery at least.
My local homebrew shop might have some US05 or something. Maybe to save the brew i'll get something to add in there.

Bubbles are not a definite indicator of fermentation taking place, especially if you are using one of the standard “click top” bucket style fermenters. Does it look like there’s Krausen forming or yeast islands? And probably most importantly have you taken a gravity reading?

 

[dv12]

Still no sign of life today. No Krausen or yeast islands. I went to HBS and they had US33 but 2 months out of date. So I settled on some MJ M44. Thoughts being that it says it ferments clean. So hopefully the wheat, citrusy flavours will still be present.
Its not the beer I wanted to make, but hopefully still be nice.
I'll report back here when its done.
It's also a good test of my sanitation procedures. See if my wort survived at 23C for 4 days with no alcohol in it.