smilingbender
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- Jul 18, 2013
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So I made a Bavarian Wheat using Wyeast Bavarian Wheat 3638. It's a low flocculating yeast. It's been in the primary for 10 days and the activity has stopped, plus the FG is stable now (I did the 3 day consecutive gravity check). I was planning to bottle it in a day or two. Since I'm making a wheat beer, should I wait for the yeast to flocculate out or get on with my bottling? I can't cold crash it because my setup doesn't let me go below 60 F (17 C).