I just racked my hefe to the 2ndary (after 8 days in primary) and took a reading / drank the sample. Excellent taste and sweetness but the clove flavor is pretty pronounced. I don't mind but I don't want my guests asking "is this clove beer?".
Will the clove flavor diminish in the secondary and further diminish with bottle conditioning?
Is the yeast flavor most prominent at this stage?
Will the clove flavor diminish in the secondary and further diminish with bottle conditioning?
Is the yeast flavor most prominent at this stage?