Should I cold crash a wheat beer?

I am making a close resemblance of a summer wheat that turned out great last year. I have some citrus peel and some coriander in the boil that adds a nice citrus flavor profile. I am fermenting this as my first brew in my newly acquired chest freezer with a control at 67 F. I plan on give a d rest at 70 . I was wondering was it appropriate to crash cool a wheat beer or would that sort of defeat the purpose of a cloudy wheat beer?

For a wheat it is really not necessary to cold crash as wheat beers are supposed to be cloudy. In fact, for a proper pour it is recommended to gently roll the bottle prior to pouring so the roused up yeast goes into the glass

Thanks, that's what I thought. Also, does anyone have any experience racking on top of citrus peel? I would think I would have to soak in vodka first to kill any wild yeast. Does this add anything or is it any worth it?

mhobs126 said:

Thanks, that's what I thought. Also, does anyone have any experience racking on top of citrus peel? I would think I would have to soak in vodka first to kill any wild yeast. Does this add anything or is it any worth it?

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It does. Yes, soak in vodka first and drain to sanitize and then add. You only want the zest, no white pith, it's bitter!

Personally if I want citrus in my beer I add a wedge so I can't help you with the amount needed.

i've had good luck cold crashing my wit biers and they still are cloudy and witty....LOL!

as for the orange just serve with a slice.....and next time throw some zest into the last few minutes of the boil.........

GD

Not all wheat beers are meant to be cloudy! You can occasionally find a Kristal weissen, typically from Germany, but the occasional US version too. Back when the craft brew business was just getting started I remember a Kristal weissen from a brewery in Michigan (closed ) that I loved. Great lawnmover beer!