GinAndCoffee
Active Member
Okay, so I pitched my yeast and have my primary fermenter down in the basement. That said, I have two questions:
1) The temperature on the strip thermometer on the side of the fermentor reads 72 degrees. Is that okay for a dunkelweizen? I've read that the temperature determines the amount of clove/banana flavors, and i'm hoping that some of these shine through in the finished product.
2) With wheat beers, I've heard that extended aging in the primary or secondary fermenter is not good for the beer. When in the brewing process would you normally bottle this style of beer?
Thanks all - this is my first time so I'm a bit nervous.
c
1) The temperature on the strip thermometer on the side of the fermentor reads 72 degrees. Is that okay for a dunkelweizen? I've read that the temperature determines the amount of clove/banana flavors, and i'm hoping that some of these shine through in the finished product.
2) With wheat beers, I've heard that extended aging in the primary or secondary fermenter is not good for the beer. When in the brewing process would you normally bottle this style of beer?
Thanks all - this is my first time so I'm a bit nervous.
c
