I have some questions on kegging a hefeweizen.
1. should you? :D
I know it's done everyday, but my concern is settling.
When you open a bottle of Hefe it is often settled. You pour some, swirl, top off. You really cn't do this with a keg.
Does the yeast usually stay suspended in the keg? Am I concerned for no reason?
Is it best to just stick with bottles?
You have some good points but if you want to taste the difference, bottle half a batch and keg the other.
I don't think it will be much of a difference.
Just kick the keg every once in a while and the yeast will rouse off the bottom.;)
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