Hey kids. Anyone have experience with Wyeast 3944 (Belgian Witbier) fermenting really slowly at the low end of its temp range (63-64 F)? I did one almost two weeks ago, pitched a proper size starter of 3944 that was active at the time, and the beer still has a 2" krausen on top and I can still see activity in the carboy and in the airlock. I haven't done a gravity reading because I didn't want to open it, but I might just do one this weekend if the krausen hasn't fallen.
I'm not too concerned yet, just wondered if anyone had any thoughts.