AHammer16

Recipes 

I just racked my first weiss beer to my glass secondary over the weekend and i have a couple of questions for you all, or as you texans preferr, ya'll.

Usally when i rack to the secondary the krausen has fallen and it is a light frothy krausen. but when i racked my weissbeer the layer on top of the wort was thick and gummy. I used wylabs weissbeer yeast. Is this the differance between a top and bottom fermenting yeast or some othe anomaly?

Walker

Recipes 

If I had to guess, the skin on top of the beer is probably not caused by the yeast, but rather by the wheat in the beer. Wheat and rye are high in glutins, and glutin's are sticky, rubbery things.

But.. I've never made a wheat beer, so I might be wrong.

-walker

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