Gustav
Well-Known Member
Do you pour with or without the yeast from the bottom of the bottle?
A question on wheat beers (weizen)
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zanemoseley
Well-Known Member
With the yeast. Pour out 3/4 of the bottle as you usually would then gently swirl the remaining 1/4 and pour.
This is an interesting question. I have heard before that you swirl the yeast and pour. But what if you force carbed and have no yeast to pour? Shouldn't the beer be naturally cloudy? And if so...then why would you swirl your bottle if you weren't force carbing?
This issue is of interest to me since I have a Hefe in the primary. Guess I shouldn't worry about being too careful about getting sediment when I rack?
Edit: the thread below had answers to my questions. I will definitely be bottling this one!
https://www.homebrewtalk.com/f14/wheat-beers-mit-hefe-kegs-123912/
This issue is of interest to me since I have a Hefe in the primary. Guess I shouldn't worry about being too careful about getting sediment when I rack?
Edit: the thread below had answers to my questions. I will definitely be bottling this one!
https://www.homebrewtalk.com/f14/wheat-beers-mit-hefe-kegs-123912/
DrawTap88
Well-Known Member
I've kegged two hefe's and both have been cloudy. The only thing I don't do to them that I usually do to my other beers is adding gelatin and cold crashing.
maida7
Well-Known Member
If you want yeast in your keg pours, just shake the keg before you pour a beer.
The cloudiness should come from chill haze. Wheat has lotsa proteins and they can cause a haze.
Pick
Well-Known Member
But what if you force carbed and have no yeast to pour?
You are forbidden to drink it, then.
You are forbidden to drink it, then.
maida7
Well-Known Member
Even if you forced carbed there will still be yeast in the keg.
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