Wrathbone
Well-Known Member
It seems as if the general consensus on wheat beer is to bottle directly from primary.
It also seems as if fruit beer benefits from a secondary and even a tertiary fermentation.
So whats the deal with fruited wheat beers then? It seems to me as if the best middle ground would be to fruit the primary, move to secondary, then bottle. Any thoughts on that?
It also seems as if fruit beer benefits from a secondary and even a tertiary fermentation.
So whats the deal with fruited wheat beers then? It seems to me as if the best middle ground would be to fruit the primary, move to secondary, then bottle. Any thoughts on that?