Wheat Beer
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MARMITE
Wheat Beer
Just made a wheat beer using a homemade decoction system.Fermented out at 17c and got good attenuation.I'd be interested if wheat beer brewers bump the temperature up to say 21c to clean up the yeast then crash cool similar to "normal" beers .
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gnorwebthgimi
Re: Wheat Beer
Fermented mine on the hot side around 21- 22'c for a week with a decent yeast starter.
Left it to condition on the yeast cake for nearly another week at around 18 - 20 'c.
Was drinking the week after bottling. (just under three weeks from pitching).
The yeast cleaned it up a little further after another week but it was pretty clean after carbonating - no noticable diacetyl, just not as balanced.
It's not small beer (5.2%) but it did attenuate well down to 1.010.
I found no extra yeast in the bottles compared to other beers (I don't normally cold crash). I have found the yeast can be retained in the bottle if poured with care but is easily roused for a cloudy beer if preferred.
I would just get it bottled/kegged - this has been one of my favourite beers of late and it's disappearing fast and is good young.
Left it to condition on the yeast cake for nearly another week at around 18 - 20 'c.
Was drinking the week after bottling. (just under three weeks from pitching).
The yeast cleaned it up a little further after another week but it was pretty clean after carbonating - no noticable diacetyl, just not as balanced.
It's not small beer (5.2%) but it did attenuate well down to 1.010.
I found no extra yeast in the bottles compared to other beers (I don't normally cold crash). I have found the yeast can be retained in the bottle if poured with care but is easily roused for a cloudy beer if preferred.
I would just get it bottled/kegged - this has been one of my favourite beers of late and it's disappearing fast and is good young.