jskinner10
Well-Known Member
So I'm wantin' brew a Bavarian style Hefeweizen. Anyone know of a really good extract kit with specialty grains?
shanecb said:Munich is awesome in a hefe recipe, if you want to go that route.
I noticed Northern Brewer suggests primary and secondary fermentation for this. Won't that take away from the cloudiness? Or would just leaving it in the primary negatively affect the taste?
That beer will ferment VERY quickly. Mine was in the keg and being served in two weeks.
I would't worry about secondary. Just primary till it's done, then give it a few days to clean up. Cooler temps will give more cloves and warmer temps will give more banana during ferment. It'll be plenty cloudy, either way.
So you had your hefe in the fermenter for 2 weeks?
Bottling would not have that same quick turn around between fermenting and drinking, correct? You still need to wait a few weeks for carbonation to occur. Right?
That beer will ferment VERY quickly. Mine was in the keg and being served in two weeks.
I would't worry about secondary. Just primary till it's done, then give it a few days to clean up. Cooler temps will give more cloves and warmer temps will give more banana during ferment. It'll be plenty cloudy, either way.
Enter your email address to join: