I brewed the new Blue Loon Extract kit from NB with Wyeast 3944 Belgian Witbier yeast and a yeast starter.
It has been in the fermenter for 10 days now and kept at a around 65 degrees, in the optimum range of the yeast (62-75), with a Tilt hydrometer giving me readings.
It started at 1.052 and after 10 days is only down to 1.030, much slower than I have ever seen any of my batches go.
I am expecting the FG to be around 1.013 give or take so it is getting there.
There is a plenty of activity and a healthy krausen going on so I am just going to let it ride, I normally ferment for 4 weeks anyway.
Just curious, what would make this batch ferment so slow? Or has all my other batches (around 80) been too fast?