I usually leave my beers on the yeast for three weeks before bottling or kegging, but my last beer was a 1.040 speed beer which went from grain to glass in a week and it was really good.
This has got me wondering how long weizens are usually fermented, as I know its a style that is quaffed fresh. I am considering fermenting my 1.055 dunkelweizen for two instead of three weeks and then bottling, where it will condition in the bottle for a week or two as well. Thanks for any feedback...
Here's the recipe:
Wheat 7.5# 58.8%
Munich Dark 5# 39.2%
Chocolate wheat malt .25# 2%
Mt Hood 4.6AA .75oz 60min
Mt Hood 4.6AA .25oz 30min
Fermenting at 68^ on wyeast 3068