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Old 12-31-2012, 02:01 PM   #11
donnelj
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Dec 2012
New Baltimore, MI
Posts: 22

OG was 1058. I took a look at the wort and there is a thin blanket of foam on top. I'm gonna just let it sit till I'm ready to move it to secondary and take another reading then.


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Old 12-31-2012, 08:43 PM   #12
midfielder5
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Jan 2009
San Francisco, CA
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I wouldnt secondary a wheat beer. but anyways good luck



 
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Old 12-31-2012, 10:47 PM   #13
donnelj
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Dec 2012
New Baltimore, MI
Posts: 22

Quote:
Originally Posted by midfielder5
I wouldnt secondary a wheat beer. but anyways good luck
Since I'm new to this can you explain why you would move a wheat beer to secondary? I'm following the directions on the kit so I'd just like to hear the reasoning. Thanks!
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Old 12-31-2012, 10:50 PM   #14
donnelj
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Dec 2012
New Baltimore, MI
Posts: 22

Sorry meant to say "wouldn't". Damn iPhone!
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Old 01-01-2013, 12:05 AM   #15
midfielder5
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Jan 2009
San Francisco, CA
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therr are differing opinions. here are mine:
1) generally, secondaries are not necessary unless you add fruit, oak or possbly dry hop;
2) wheat beers are to be drank fresh, no need to age your beer;
3) kit instructions generally reflect old outdated information.

 
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Old 01-01-2013, 12:59 AM   #16
donnelj
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Dec 2012
New Baltimore, MI
Posts: 22

So you recommend bottling right after the 10-day fermentation period or keeping it in the primary for 3 weeks?
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Old 01-01-2013, 04:43 PM   #17
midfielder5
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Jan 2009
San Francisco, CA
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Since you underpitched the amount of yeast, I wouldnt do anything (package or transfer it) until you taste it and take a hydrometer reading. It might not be ready in 10 days (10-14 days is normal ferm time for most beers w temp control & proper amt of yeast).



 
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