I took a gravity reading tonight and it is at 1.012 with apparent attenuation of 78%, so I stuck it in the keg. I guess it was just gassy and was taking its time getting it out, it tastes great by the way.
Originally Posted by jcarson83
I'm not sure why wheats do that. My first hefe was my only that I had to use a blow off tube.
Increased protein content perhaps?