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Old 10-27-2008, 02:10 PM   #1
illinibrew04
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Aug 2007
Posts: 152


Should I still secondary ferment a roggenbier as usual since the flocc. rate is relatively low on the hefe strain? OR, should I rack straight to keg and let condition for a few weeks, skipping the secondary?

Thanks guys

 
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Old 10-27-2008, 02:30 PM   #2
Edcculus
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Jun 2007
Greenville, SC
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Quote:
Originally Posted by illinibrew04 View Post
Should I still secondary ferment a roggenbier as usual since the flocc. rate is relatively low on the hefe strain? OR, should I rack straight to keg and let condition for a few weeks, skipping the secondary?

Thanks guys
First, secondary fermentation is a misnomer. Secondary fermentation is what happens in the bottle when you mix in priming sugar, or when Gueuze blenders mix old and partially fermented lambic.

Just rack straight to a keg after 10-14 days. Roggenbier is similar to a hefe. Should be cloudy from the rye proteins and yeast and consumed young.

 
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