With all of my wheats, the primary ferment is explosive. So, for me, its 2 weeks in the primary, one week in the secondary. Sometimes, its primary only. As soon as my target gravity is hit, its done.
American wheats, in my opinion and experience, are better off drank when young. German wheats are better after some time aging. My .02!
Up Next: Cherry Chocolate Rye
Up Next: Gold Nugget IPA
On Tap:Pawtucket Patriot
Dead Soldier:Hop Rod Rye Stout
Dead Soldier: Imperial Hell Fire Ale