Hey all, have a serious question about my second brew. Did a Bavarian Hefeweizen, cooked it up, and let it ferment in primary Ale Pail. Did not do secondary. On 10th day I bottled as the gravity had been the same for 3 days straight. I have kept the temperature at exactly 70 degrees the entire time of fermentation in primary. At no point during the pre-bottling did I ever notice any kind of milky substance in the wort/beer. I bottled and they have been fermenting in the basement, which is a slightly cooler temperature. I did a few in clear bottles to get a good look at how it's going, and checked them 3 or 4 days ago. I noticed a milky substance settled on the bottom of the bottles, and when tilted or tipped would drift into the beer making it very cloudy. If I look closely I can still see the milky stuff in the brown bottles I used, so I know it's not localized to just a certain set of my bottles. I have read that Hefeweizens should be cloudy, but I am concerned. Checked again today, which is exactly 7 days after bottling, and the milky substance has
dissipated a little bit.
Is it possible this is the priming sugar settling at the bottom, as a result of not boiling the primer sugar in water long enough before adding to bottling bucket? Or is this an infection of some sort, possibly lacto? Or is this normal for Hefeweizens? Ingredients are as follows....And yes, I know, I should not and will not use Muntons Ale Yeast next time. I have already been informed
2 x 3.3lb Briess Bavarian Wheat Malt Extract
1 x 1oz. Tettnanger Hops, bittering
1 x 1oz. Hallertau Hops, finishing
1 x packet of Muntons Ale Yeast
1 x 5oz. priming sugar