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Old 05-21-2008, 04:01 AM   #11
WBC
 
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Jun 2007
La Puente, CA, California
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Let it ferment out. 1.060 is strong wheat beer. If you bottle too soon..... Boom. If you keg then you can get away with kegging now but waiting will not hurt either. Make another batch and you will forget all about this problem and you will have more beer = GOOD.
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Old 05-21-2008, 12:21 PM   #12
jcarson83
 
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Jun 2006
Springfield, MO
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I'm not sure why wheats do that. My first hefe was my only that I had to use a blow off tube.

 
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Old 05-22-2008, 02:53 AM   #13
Tonedef131
 
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Feb 2008
Fort Wayne
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I took a gravity reading tonight and it is at 1.012 with apparent attenuation of 78%, so I stuck it in the keg. I guess it was just gassy and was taking its time getting it out, it tastes great by the way.

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Originally Posted by jcarson83 View Post
I'm not sure why wheats do that. My first hefe was my only that I had to use a blow off tube.
Increased protein content perhaps?

 
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Old 05-22-2008, 01:01 PM   #14
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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Wheat = head retention. All a krausen is is a monster head.
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