This time I spent more time cleaning and sanitizing the Better Bottle carboy, paying special attention to the top of it.
Last time I brewed the wit, the krausen was high and thick. There may have been some contamination issues because the top wasn’t clean enough.
The fermentation temperature on the last batch rose to the high 70s (°F). Late winter temperatures in my basement don’t get higher than 65°F so I think I have the right environment for the primary fermentation.
The other thing I am counting on is fresh orange zest. I am hoping it brings a nice fresh flavor element to the brew.
Here are some photos of the Belgian White Beer brew day: