MBM30075
Well-Known Member
I got the bug to try a Paulaner clone, so I did so this weekend. I'm trying to work something out in my head and I'm having trouble, so here goes:
Here are a few facts I'm trying to reconcile:
1. Fermentation is complete when SG is stable for 3+ days and a desired FG is reached.
2. Leaving a beer alone longer promotes clarity because stuff keeps falling out of suspension.
3. Leaving a beer alone (on the yeast cake) after fermentation ceases improves flavor as the yeast cleans up after itself.
I've got a hefeweizen in primary right now. My plan is to rack straight from primary to keg. Since this is a beer that is best when it's young, it seems to me that there's a fine balance one needs to achieve; i.e., you don't want to rush it, but waiting too long is not a good thing for this style.
So, would a week after fermentation ceases be a good compromise to allow for a better-tasting beer without too much clearing?
Thanks!
Here are a few facts I'm trying to reconcile:
1. Fermentation is complete when SG is stable for 3+ days and a desired FG is reached.
2. Leaving a beer alone longer promotes clarity because stuff keeps falling out of suspension.
3. Leaving a beer alone (on the yeast cake) after fermentation ceases improves flavor as the yeast cleans up after itself.
I've got a hefeweizen in primary right now. My plan is to rack straight from primary to keg. Since this is a beer that is best when it's young, it seems to me that there's a fine balance one needs to achieve; i.e., you don't want to rush it, but waiting too long is not a good thing for this style.
So, would a week after fermentation ceases be a good compromise to allow for a better-tasting beer without too much clearing?
Thanks!