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Old 10-07-2009, 03:19 PM   #1
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Default Bavarian Hefeweizen - question

I normally have a rotation with my carboys.

However - with a Bavarian Hefeweizen should I maybe jump this one up to bottle quicker?

In the normal rotation it would be in the carboys a month. Good? bad?

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Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

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Old 10-07-2009, 03:36 PM   #2
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Probably should be bottled in two weeks.

YMMV

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Old 10-07-2009, 03:39 PM   #3
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Quote:
in two weeks.
define in two week. 2 weeks from now? 2 weeks from brewing?
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Old 10-07-2009, 04:32 PM   #4
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I usually do 2 weeks in the primary then 1 week in the secondary so most, but not all, of the yeast will fall out.

My HWs are still cloudy, but without a lot of yeast in the bottle.

10 days conditioning and at least 3 days in the fidge results in a great brew.

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Old 10-07-2009, 04:56 PM   #5
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I do 10 days in the primary then keg. A BH is all about the yeast, and the freashness. Also, try not to frement to hot. Lower 60's seems to work good for me.

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Old 10-07-2009, 05:26 PM   #6
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I fermented at 62. It's been 11 days - typically 213 for me so I';ll just make sure I don't procrastinate with it.

Maybe I'll just jump it ahead of my IPA, let that sit an extra week before I dry hop it for a week.

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