greatschmaltez
Well-Known Member
I've been reading a lot of literature on bavarian hefeweizen and ran across yet another fermentation step worth considering. It seems many of the breweries in the Motherland top crop the yeast to prevent the sourness of that yeast from affecting the brew. I'm wondering if anyone has gone through this trouble. With my glass carboys, I guess I would just make a six gallon batch with a blow-off to a large vessel (that I'll probably have to empty a few times). Or I could transfer to secondary after 5 days or so of fermentation and let it finish up there. Or I could say that on a 5 gallon scale the top cropping yeast accumulating won't significantly affect the flavor... Any thoughts?