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Old 02-25-2009, 09:30 AM   #1
kingoslo
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Default Wiessbier & Vit beer in kegs vs bottles?

Hello my friends.

What do you reckon? Which of these are suitable for bottle and which for cornelius keg, and why?

1. Hoegarden type Belgian Wit Bier,
2. Weisenbock and
3. Weissbier

Cheers

Marius

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Old 03-01-2009, 03:21 PM   #2
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I am thinking about the yeast that collects at the bottom of these beers that usually should be present in say hefe-weizen. In a keg, this yeast would go straight away because the cornelius keg drains from the bottom?

Please, any answers would be great!

Marius

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Old 03-23-2009, 05:35 PM   #3
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Hope no one minds, but I was wondering the same thing as I've just started kegging and my next beer is going to be a Weissbier.

Sorry about the resurrection...

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Old 03-23-2009, 06:51 PM   #4
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Not all Weissbiers or Weizens are hefeweizens, with the added yeast.

I think you could do a weiss or dunkelweizen just fine kegged. It'll taste different than if it were served hefeweizen, but it will not be inappropriate to the style.

On the other hand, a wit without the yeast just doesn't seem right to me, though again there are bottled examples -- Sam Adams White beer has not yeast on the bottom the way most witbeers do.

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Old 03-23-2009, 07:07 PM   #5
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Weissbier has got to be one of, if not my favorite beer. I like them out of the tap and in the bottle (I was introduced to the beer in Bavaria, so I've always swirled the yeast and added it to the glass).

I'm interested more in the the flavor differences of homebrewed bottled wheats to kegged ones.

I've done a bottle conditioned one before and I am thinking about kegging this one, but if people have had better experiences with bottles than I'll just brew something else for the keg.

You know what I mean?

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Old 03-23-2009, 07:19 PM   #6
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I've kegged 2 wheat beers thus far, one wit and one hefeweizen. I never noticed any clearing in my beer but then again it was only there for about a week and a half (they were both really good). I wouldn't worry about it too much, wheat beer yeast usually have pretty low flocculation.

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Old 03-23-2009, 07:33 PM   #7
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We bottle and keg the wheat. both great. and as TurbovBrew sated the wheat does not stay long in the keg. soooo.....I say keg the wheat

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Old 03-23-2009, 07:45 PM   #8
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Quote:
Originally Posted by SkewedAle View Post
Weissbier has got to be one of, if not my favorite beer. I like them out of the tap and in the bottle (I was introduced to the beer in Bavaria, so I've always swirled the yeast and added it to the glass).
Kristal weizen/weissbiers (which have no suspended yeast) are authentically Bavarian, too.
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Old 03-23-2009, 07:47 PM   #9
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If you are looking for the cloudy look I have seen a few suggestions on adding 1 tablespoon of regular flour to the beer, not sure how much this settles out.

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Old 03-23-2009, 07:49 PM   #10
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Quote:
Originally Posted by McKBrew View Post
If you are looking for the cloudy look I have seen a few suggestions on adding 1 tablespoon of regular flour to the beer, not sure how much this settles out.
Ya, I've heard of this before too. BM does it for his Wit. Maybe I'll give that a try...
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