What's the general wisdom with regards to leaving a hefeweizen to condition before bottling? Should I give it any time for some of the yeast to drop out?
I made a weizen last Thursday night using WB-06 yeast (link in my signature below), and thanks to my newly built temperature controller allowing me to push the fermentation temperature up to a constant 22-23 degrees it's fermented very quickly to completion.
Normally I leave my beers 1-3 weeks in the fermenter after fermentation is done to condition and drop out the majority of the yeast, although I always end up with a decent amount of sediment in the bottle anyway.
A quick sample I had last night tasted like the beer was actually ready, and I'm considering bottling in a couple of days, but I don't want to end up overloaded with yeast in the final beer!
How long to leave before bottling?
Conditioning time for a weizen?
-
Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Conditioning time for a weizen?
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
-
Morten
Re: Conditioning time for a weizen?
I would leave for a week or two.
But a weizen is very forgiving, and you can get away with murder with them.
I have brewed a weizen Sunday and was drinking it by Thursday.
But a weizen is very forgiving, and you can get away with murder with them.
I have brewed a weizen Sunday and was drinking it by Thursday.
-
jmc
- Even further under the Table
- Posts: 2486
- Joined: Thu May 13, 2010 11:43 pm
- Location: Swaledale, North Yorkshire
Re: Conditioning time for a weizen?
I prefer all wheat beers really young as the yeast is a significant part of the taste.
With a good wheat yeast and temp-control, fermentation is near enough at FG in 4 days.
I'd normally keg (in a cornie) a week after starting the brew and be drinking it the following weekend.
BTW: Thoughroughly recommend cultivating Schneider Weisse yeast from bottles. Lovely stuff,
With a good wheat yeast and temp-control, fermentation is near enough at FG in 4 days.
I'd normally keg (in a cornie) a week after starting the brew and be drinking it the following weekend.
BTW: Thoughroughly recommend cultivating Schneider Weisse yeast from bottles. Lovely stuff,
-
Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Conditioning time for a weizen?
Not sure if true, but have been told that Schneider Weisse ferments with a different yeast, but their famous flavour comes from their bottling yeast, and all the flavour is developed in the conditioning because of this.
Will certainly give it a go though!
Will certainly give it a go though!
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
-
DeGarre
- Lost in an Alcoholic Haze
- Posts: 512
- Joined: Sat Dec 03, 2011 7:04 pm
- Location: County Durham
Re: Conditioning time for a weizen?
Mine was ready 4 days after bottling, well carbonated and conditioned.
-
Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Conditioning time for a weizen?
Decided in the end to leave it for a week before bottling. Quite a lot of yeast has dropped out already, but the bottling process tends to transfer enough to make a beer plenty cloudy - or maybe it reproduces a bit in the bottle thanks to the priming?
I planned to dry hop all of it, but it tasted so good out of the fermenter already that I'm not sure now. May have to go 50/50.
I planned to dry hop all of it, but it tasted so good out of the fermenter already that I'm not sure now. May have to go 50/50.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.