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Old 10-20-2008, 05:07 AM   #1
KCBruinsBrew
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Oct 2008
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Do I really need to do this? I have read no BUT what about the trub. I have read that it will make the beer taste funky and that's why one should always do a clearing. Sorry if this is obvious for vets here but I'm a noob so be kind.

Cheers
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Old 10-20-2008, 05:24 AM   #2
Arneba28
 
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Hefes dont need a secondary. They are supposed to be cloudy. and If you just leave your primary where your going to rack from then you dont need to worry about trub when bottling. Just stay up from it an inch or two when racking.


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Old 10-20-2008, 01:12 PM   #3
AndrwHock
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The Hefeweizen should be cloudy, possibly with yeast goo floating in it, yum. Just avoid the trub when going to your bottling bucket. You could seconday, but they you'd end up with a kristalweizen, or clear wheat beer. IT would be good, but lose some of the hefe, yeast, character.

 
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Old 10-20-2008, 03:33 PM   #4
John_Peters
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Oct 2008
Fairfax, VA
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Quote:
Originally Posted by AndrwHock View Post
The Hefeweizen should be cloudy, possibly with yeast goo floating in it, yum. Just avoid the trub when going to your bottling bucket. You could seconday, but they you'd end up with a kristalweizen, or clear wheat beer. IT would be good, but lose some of the hefe, yeast, character.
I thought that Kristalweissbier (comercial versions) had no yeast in suspension.

 
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Old 10-20-2008, 04:22 PM   #5
Bob
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Quote:
Originally Posted by KCBruinsBrew View Post
Do I really need to do this? I have read no BUT what about the trub. I have read that it will make the beer taste funky and that's why one should always do a clearing. Sorry if this is obvious for vets here but I'm a noob so be kind.
No!

[thwaps with rolled-up newspaper]

Bad n00b!



Seriously, you'd need to leave the beer on the trub for quite a long time indeed before any off flavors would be imparted. For a wheat beer that's supposed to be consumed fresh - like hefeweizen - three or four weeks in the primary is all the fermentation that's really necessary. When the vigorous primary ferment is finished, give it a week to rest and the flavors to meld, then package.

If you left the beer on the trub for six months, that'd be different!

Cheers,

Bob
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Old 10-20-2008, 09:27 PM   #6
KCBruinsBrew
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Oct 2008
Washington
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Thanks all, I really appreciate it. I may then do back to backs, a IPA or amber and a Hef after the secondary.

 
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Old 10-20-2008, 09:36 PM   #7
Tenchiro
 
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For my own IPA's I only let them prmary for 10 days then bottle. If you are using a true hefe yeast you will find it hard to clarify though since they have a very low rate of flocculation
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Old 10-20-2008, 10:53 PM   #8
Edcculus
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Quote:
Originally Posted by John_Peters View Post
I thought that Kristalweissbier (comercial versions) had no yeast in suspension.
Thats why its called kristalweissbier. It is a filtered wheat. Go buy a Paulaner Hefeweizen. There will be yeast sediment in the bottle.

I don't secondary my hefes. Primary for 10-14 days. If gravity readings are consistent, straight to the bottle. I wish I kegged. I could be drinking a hefe in 3 weeks.

 
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Old 10-21-2008, 05:15 AM   #9
Kauai_Kahuna
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May 2008
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When I want a Kristalweissbier - I have it primary for 2-3 weeks, then rack to secondary, 1 week at fermentation temp, then I crash cool it for another week. Rack to keg and it is pretty clear. 1 week, first draw has some yeast then it is nicely clear.
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Old 10-21-2008, 06:17 AM   #10
natelatte
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Oct 2008
Oklahoma City, Ok
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Quote:
Originally Posted by BobNQ3X View Post
No!

[thwaps with rolled-up newspaper]

Bad n00b!



Seriously, you'd need to leave the beer on the trub for quite a long time indeed before any off flavors would be imparted. For a wheat beer that's supposed to be consumed fresh - like hefeweizen - three or four weeks in the primary is all the fermentation that's really necessary. When the vigorous primary ferment is finished, give it a week to rest and the flavors to meld, then package.

If you left the beer on the trub for six months, that'd be different!

Cheers,

Bob
When I strained my wort into my primary my hops (pellets) really clogged the heck out of my strainer. So i stirred and stirred to get all the wort into the primary. I know it's supposed to be cloudy, but i think some of the particulate is actually hops. Right now the yeast is going too good to let it settle, but I was hoping that a rack into a secondary once it's done would allow more chance for it to settle, since I would be racking it a SECOND time to get into the keg. Hopefully leaving a yeast cake behind the first time, and whatever left over hop particles in the secondary. Next time i'll be running a big strainer on top of the funnel, and then the fine one in the spout of the funnel.


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