I wasn't able to brew Friday cause of the weather and my starter was slow to start so all bets were off.

I pitched a vial of 2 months past the date wlp400 Wed into 500ml wort and it didn't start showing signs of anything until Friday night.

I plan to pitch this into 5-10 gallons tomorrow and ferment at 71-72F.

It seems that this yeast is a little sluggish. Is this true?

Plus, I understand that Wits' are best young and don't age well. I'm guessing a 2-3 weeks and it'll be ready to drink then?

This is my first Wit so I'm a little unsure.

It should go bonkers. But mine took a bit to start.
Try to lower the temp a bit.
Try the high 60*s.
RDWHAHB!

"I pitched a vial of 2 months past the date wlp400 Wed into 500ml wort and it didn't start showing signs of anything until Friday night."

How past date? Not too unusual to have a slow start on a starter, but if it proves viable it should be good. This yeast can get off to a slow start, but once it gets working, it works fast.

"I plan to pitch this into 5-10 gallons tomorrow and ferment at 71-72F."

5 and 10 gallons are two very different things =D Depends on how much slurry you have in your starter. I'd probably step it up again for 10 gallons though.

"Plus, I understand that Wits' are best young and don't age well. I'm guessing a 2-3 weeks and it'll be ready to drink then?"

Yes they are a quick beer. You could have a wit in the keg in a week. Doesn't hurt to condition like any other beer but not a beer for the root cellar.

That's a darn small starter. Supposedly, that could do more harm than good, and at the least won't give you much cell increase. I'd say you're OK for 5 gal., but I don't think I'd stretch it to 10. I also think you should keep the temp where you are, IMO.

I second Denny on the temp. Nothing like balmy mid 70's fluid temp for a wit.

I just did a wit in my basement at about 64F ambient temperature. It started up pretty quick with a 2L starter, but it did take awhile to finish. After about ten days, the thick, persistent krausen began to grow and almost blew out of the top of the carboy, but then it settled back down after a couple of days. It was the coolest (neatest) fermentation I have seen in a while.

Right on... I was hoping for better results with my starter. Even so I think it'll do for 5 gallons. If I like the results then the new plentiful supply of yeast will make my batches better.

Another question guys... I have some minute oats. Is the use of oats really appropriate in a wit (I'm considering 6% of bill) and will it affect head retention?

Also, I can go extract or AG with this? Of course I favor the AG but if I do extract my brew day is around 2.5 hours. At least 5 hours for AG.


Extract for 5 gallons would be:

3.25# wheat DME
1.5# cane sugar

For 5 gallons AG:

3.5# Am 2-row
3.5# Wheat malt
0.5# Rye
0.5# quick oats

Oats are OK in a wit AFAIK, but IMO they won't do any more for head retention than sound brewing practices will.

Oats will give you that blue moon type creamyness. If that's what your going for (which isn't bad don't get me wrong) it will work fine. I find I get best results with unmalted wheat for the wheat portion of my wits.

I'm skeptical regarding oats since I've read they may actually hurt head retention. I think the wheat and rye will suffice for my first wit. Still haven't started. I'm going to scale up the starter to 3 liters and brew this weekend.