Hefeweizen

[Seveneer]

In Germany they also serve Krystalweizen which is the same as hefeweizen just clear (and filtered). As I keg my beer the yeast does eventually settle out of suspension, even in the hefe, and I'm left with a good approximation of krystalweizen. Two for the price of one

It takes a couple of months for this to happen and when it does I generally shake it up to get that hefe experience.

/Phil.

[chrisbooth0070]

Does it take this long for all yeasts to settle in Hefe? I used S33 and I dont want to leave it too long in fermentation vessel so that I loose a lot of the suspended yeast. Im going to bottle so can just tip the bottle upside down, or this not necessary unless it is left for very long periods of time.

Thanks

Chris

[Seveneer]

I'm not sure if this answers your question but if you bottle hefeweizen you should expect to swirl the last inch around the bottle to get the yeast into suspension.

/Phil.

[chrisbooth0070]

Thats what I thought. Had quite poor efficientcy, so it hasn't exacly been fermenting like mad. Not much signs at all now except a few patches of tiny bubbles on the surface.

Do you recommend bottleing when there is still a lot of cloudiness in the rementer then? ie. as soon as there are no more bubbles reaching the surface.

I cant test with a hydro, because the container it is fermenting in is not tall enough so I am judgeing it visually.

Chris

[Seveneer]

How long has it been in primary?

I leave mine for about 5 days then keg it.

If I was bottling I'd probably leave it 7-9 days. I'd bottle when it ws down to 1.012 but if you aren't able to take an hydrometer reading then I'd wait until the bubbles got to one every 3 minutes and then leave it a couple of days to be sure.

/Phil.

[Seveneer]

PS. yes I'd still expect it to be cloudy.

[chrisbooth0070]

I haven't got an airlock fitted, as it is just in a spare small bucket with loose fitting lid. I have just been observing the bubbles on the surface of the beer

It has been fermenting since friday night, so maybe bottle it Christmas eve as I should have time then.

Will too much yeast effect the taste or is that the idea? I think it is all going to dissapear rather quickly so won't be any problems with being left for ages to mature.

[Seveneer]

Christmas-Eve will be fine. And, don't worry about the yeast in suspension it's supposed to be there to add flavour.

/Phil.

[chrisbooth0070]

Thanks. Will do. Smells great at the moment, quite fruity and sweet

[Pete]

My Hefe has had a gravity of 1026 for the past 24 hours (at least). Does this mean it has stopped fermenting? There is no obvious fermentation.

I airated my cooled wort by taking a large saucepan of wort and pouring it back in before pitching in the yeast 5 times, is that enough? It started to ferment fine.

What can I do? 1026 is a bit high, is it likely to start up again? It started at 1056.

I used Safale T58.



Pete

[Seveneer]

1.026 seems a little high. I'd give the fermenter a bit of a shake to try to get the yeast working again. Don't try to aerate it again though as it may introduce an infection to the beer.

I would think that the aeration method you've used should be enough to get a good attenuation.

/Phil.

[Pete]

Hi Seveneer

It is shooken! What does that achieve?

Thanks for the help.

Pete

[Seveneer]

Hi Pete,

Shaking should gently persuade the yeasty-things to start eating that sugar again.

I had to do this to a batch of mine recently and it started bubbling through the air-lock within seconds then carried on for another 3 days.

ATB,
/Phil.

[Pete]

Fingers crossed.

Good tip.

Will shouting at them help? Some of the people I work with are at a yeast level of development and shouting at them sometimes works.

Pete

[Seveneer]

kicking will help too. I work with similar people