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-   -   American Wheat (http://www.homebrewtalk.com/f70/american-wheat-75279/)

AnOldUR 05-07-2009 01:11 PM

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Originally Posted by Skrimpy View Post
So if I understand correctly, cold crashing is just like lagering but you are using an ale yeast so there is little, if any, fermentation going on? ...and the purpose is if the beer is left to condition at the cold temp the proteins that make the beer hazy, or at least some of them will settle out?
You got it. In a Hefe-Weizen you want some yeast left in suspension (hence the hefe part.) With American Wheat clarity is not necessary, but in my opinion can distinguish it's appearance from the German variety.

Not a great picture, but I bottled last night and here's the hydro sample. 15 days primary, 14 days secondary, 36 hours cold crash. Cleared up pretty well. Went from 1.052 to 1.011 with the PacMan yeast.

lilrokz06 09-15-2013 04:01 AM

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Awesome beer, was ready just in time for the fight...

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