Hi, I have previously only made spirits and ciders. I wanted to brew a wheat beer because that's my current favorite but it looks like from what i'm reading beer brewing is a bit more complex than what i'm used to, so I have a couple of questions.
Setup:
Keg and tap setup
Temperature controlled fridge
Bottle filling Beer gun
I have bought a TCB Summer Wheat wetpak for about $45 AUD
Previously with ciders I have let the fermentation finish then cold crashed at 1 degree for 2 days before transferring to my keg and force carbonating.
I understand from what I have read that beer benefits from some time sitting in a primary or secondary container after it's finished fermenting for approx a week. and I wanted to know if cold crashing and transferring it to the keg after a couple of days counts or if it needs to stay at fermentation temperature for that week. Also having never seen so much froth on top of a fermentation how do you take a reading??? Just scoop it off? I am only three days into this run.
Setup:
Keg and tap setup
Temperature controlled fridge
Bottle filling Beer gun
I have bought a TCB Summer Wheat wetpak for about $45 AUD
Previously with ciders I have let the fermentation finish then cold crashed at 1 degree for 2 days before transferring to my keg and force carbonating.
I understand from what I have read that beer benefits from some time sitting in a primary or secondary container after it's finished fermenting for approx a week. and I wanted to know if cold crashing and transferring it to the keg after a couple of days counts or if it needs to stay at fermentation temperature for that week. Also having never seen so much froth on top of a fermentation how do you take a reading??? Just scoop it off? I am only three days into this run.