After primary fermentation, I racked some wheat beer over about 3 pounds of wild blueberries. I plan on letting that stay put for 14 days total. After that, would there be any advantage to racking the beer off the berries into a third carboy and letting it condition for another couple weeks before I bottle? Or should I just go to the bottle? I have no problem waiting, I had planned on a third fermentor, but would like to know your thoughts.
At this point the only benefits I see of a tertiary fermentation (a misnomer really) would be to allow time for the berries to fall out and for less yeast in your (wheat beer) bottles.
I made some huckleberry hefeweizen in a similar fashion and I did no tertiary fermentation. I'm not sure the berries would ever really settle out of the beer anyway. My beer sat in secondary for three weeks and when I racked to my bottling bucket there were berries floating on top, berries at the bottom, and berries in suspension. I bought a SS screen to put over my racking cane to make sure no chunks got through.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
Yeah, and that's at 60F. That's the second time my mead went down below 1.000 (water). I was surprised also, but it's not uncommon.
I think that translates into more alcohol than water? ...just kidding!
Third-y-ary Fermentor?
...just kidding!
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