MyQul
Chairman of the Bored
Slight concern regarding this brew now...
I just checked in on it and measured the gravity. It's still at 1030..? After five days I thought this might come down further than that. I've drained the bath now so I can slowly raise the temp towards the end of fermentation, and I used my paddle to stir it vigorously and stir the krausen back into the wort, as stated before this yeast needs a bit of a helping hand...
Any thoughts? Or does it seem to be on track?
Don't know much about this strain tbh as I don't make witbeirs but someone asked something similar in another thread and forumite came back to say that belgian type yeasts can be REALLY slow to ferment out. He was taking about weeks.