so i did my 1st partial mash hefeweizen. I mashed 2lbs 6 row, 1lb wheat malt, and 1 lb flaked wheat @ about 151 F for an hour. I added 3 lbs wheat dme and 1 lb light dme and boiled away, added hops, orange peel and coriander. everything went great. I used witbread-1099 yeast with a starter.
So by the end of the first day in the fermenter there was a 2 inch krausen and everything was good, the next day the krausen had doubled but by the end of the day it was gone. Im sure everything will be ok but i just never had a beer ferment out this quickly. Is this typical with wheat beers?
Primary #2: Amber
Bottled: Oatmeal Stout, Beesley's Barley Wine Ale, Berlinerweiss, Funkhouse
Kegged: O'Kellets Irish Stout, Caribou Slobber, Amarillo Pale Ale