Wheat beer question???

GIusedtoBe · 08-01-2007, 05:43 AM

I' ve read many posts on here about wheat beers and how quick they are from fermentation to drinking. I also know about non flocculating yeast and the rolling of the bottle etc. to resuspend the yeast.

My question: Does Aventinus wheat dopplebock Ale fall into this category?

My Aventinus clone should be about 8% ABV and has been in the primary for 10 days.

Should I treat this like a typical wheat beer and go straight to bottles from the primary or do I need to age this a little longer in a secondary since it is a higher gravity beer?

Thanks.
Al

**DeathBrewer** · 08-01-2007, 07:29 AM

make sure to take readings to BE SURE that your fermentation is complete. i would let this one sit a bit, due to the high gravity. also, what yeast did u use?

GIusedtoBe · 08-01-2007, 12:36 PM

Quote:

Originally Posted by DeathBrewer

make sure to take readings to BE SURE that your fermentation is complete. i would let this one sit a bit, due to the high gravity. also, what yeast did u use?

Wyeast 3333. Would you secondary it or let it sit in the primary? I'm not sure whether 3333 flocculates or not but it seems the yeast that the real Aventinus uses does. Maybe I'm supposed to be rolling the bottles when I drink it and did'nt know it.

Thanks,
Al

homebrewer_99 · 08-01-2007, 12:57 PM

Never roll a full bottle or drink out of a bottle.

If you do the tipping will disturb the yeast on the bottom and gush into your face.

malkore · 08-01-2007, 04:07 PM

Quote:

Originally Posted by homebrewer_99

Never roll a full bottle or drink out of a bottle.

If you do the tipping will disturb the yeast on the bottom and gush into your face.

It is common in Europe to 'roll' a wheat beer to re-suspend the yeast prior to pouring.

I don't do it, but its not that radical of an idea

homebrewer_99 · 08-01-2007, 04:18 PM

Quote:

Originally Posted by malkore

It is common in Europe to 'roll' a wheat beer to re-suspend the yeast prior to pouring.

I don't do it, but its not that radical of an idea

I don't know how common it was where you were, but I lived and drank in Germany for 9 years and have NEVER seen anyone roll a bottle on the table.

Between the hands when trying to get the hefe off the botttom, but never a roll.

**FSR402** · 08-01-2007, 04:19 PM

Quote:

Originally Posted by malkore

It is common in Europe to 'roll' a wheat beer to re-suspend the yeast prior to pouring.

I don't do it, but its not that radical of an idea

I agree, rolling=good, shaking=bad. (unless you do it to a buddy, then shaking=funny)

CharlieB · 08-01-2007, 05:15 PM

i always pour about 2/3 of the hefe and then swirl and top off the glass. it typicalls has a bit more of a bready taste but it depends on what you like

**DeathBrewer** · 08-01-2007, 05:23 PM

meh. there's plenty of yeast in suspension in wheat beers without rolling the bottles. seems silly to me.

i wouldn't use a seondary, but i would make absolutely sure your fermentation is complete. leave it over 2 weeks, probably 3 then go straight to bottle.

and like i said, take those readings